I believe that when teaching children to cook you can also teach them about the science of cooking. How the different components of a recipe combine and change during baking make for a great science experiment.
I also stress the importance of paying attention to the details. This is an important lesson for my twelve-year old son. He is very meticulous in the kitchen and I see him take that skill and use it in other aspects of his life. Like cleaning his room…very important. I find it easy to get him involved when it is a dessert but he also like to cook chicken, pasta and rice.
He has also become interested in trying new foods when he is involved in the cooking process.
We decided to make a pound cake this week. My family loves a simple and rich pound cake.
We weigh our ingredients to make sure they are the correct amount.
All of the ingredients are readied before we begin. Eggs are at room temperature and butter is soft. Dry ingredients are in a bowl together and wet are in a liquid measuring cup.
Ben is careful to sift the dry ingredients together.
He will then cream together butter and sugar.
Next he adds the eggs one at a time and scraps down the sides of the bowl to make sure it is all well mixed.
The batter is then mixed well.
The batter is poured into a bundt pan that is coated with butter and lightly floured.
Then Ben sets his timer and bakes his cake in a pre-heated oven. Ben checks to see if the cake is done with a cake tester stick.
Perfect Pound Cake
Ben’s Tasty Pound Cake Recipe
12 oz. butter
3 cups flour
1 tsp. baking powder
1⁄2 tsp. salt
1 cup milk, at room temperature
2 tsp. lemon juice
1 tsp. pure vanilla extract
3 cups sugar
6 large eggs, at room temperature
Heat oven to 325°. Generously grease a bundt pan with butter. Add flour; turn the pan to coat it evenly with flour, tap out any excess, and set aside.
Using a sieve set over a bowl, sift together flour, baking powder, and salt.
Repeat 2 more times.
In a measuring container with a pourable spout, combine milk and the lemon, and vanilla extracts.
In the bowl of a standing mixer fitted with a paddle, cream butter at medium-low speed until light and fluffy, about 2 minutes. Gradually add sugar, 1⁄4 cup at a time, scraping down the sides of the bowl with a rubber spatula, and beat until satiny smooth, about 3 minutes.
Add 1 egg at a time to the butter mixture, beating for 15 seconds before adding another, and scraping down the bowl after each addition. Reduce the mixer speed to low and alternately add the flour and milk mixtures in 3 batches, beginning and ending with the flour. Scrape down sides of the bowl; beat just until the batter is smooth and silky but no more.
Scrape batter into prepared pan and firmly tap on a counter to allow batter to settle evenly. Bake until light golden and a toothpick inserted in center of cake comes out moist but clean, about 1 hour and 15 minutes. Let cake cool in pan on a rack for 30 minutes. Invert cake onto rack; let cool completely before slicing.