Let Them Eat Cake

Level 2 came with a new set of rules that I was about to learn. This group, though, more animated was to my surprise more easily influenced. I heard varying degrees of chatter about the newest this and that. Thinking that I could rely on what I had learned about children from Level 1 was short lived. Each group came with its own set of rules. Its thrilling not to know what you are going to do next, but at the same time scary not to know what to do at all. I was preplexed. Knowing that I wanted to teach this level baking but what? Cookies were to trite and cupcakes, expected. Then it dawned on me to teach them how to make a cake. Not just any cake but a pound cake, one with a tender golden crumb delicately flavored with lemon, almond and vanilla. At the same time they could learn about ratio and proportion based on the original French recipe for a Quart Quartre (equal parts of flour, sugar, butter and eggs). I decided that each child should make his own cake. I was able to procure some cute little tin baking cups that were perfect. I had never baked in the church's oven but I prayed that it would work. I made a just in case cake to take with me to class. Again, the stage was set and I was ready for the curtain. Continued

Recipes for Level 2, Pound Cake with Lemon Drizzle

Before you start make sure that all your ingredients are at room temperature, especially, the butter, eggs and milk. Butter and flour a large angel food pan and set aside. Sift together 3 cups of flour with 1 teas. baking powder and 1/2 teas. salt. Repeat two more times. This makes for a lighter cake. To 1 cup of milk add a teaspoon each of lemon, almond and vanilla extracts. Set aside. In the bowl of a stand mixer cream 3 sticks of soft butter until light and creamy. I like to use the european butter because of the higher fat content. Slowly add in 3 cups of sugar little by little. This should take about 5 minutes to do. Scrape bowl on bottom and sides and with the mixer running on medium speed add six eggs one at a time beating well after each egg. To this add 1/3 of the flour mix and fully incorporate. Next add 1/2 the milk mix, and continue, adding the flour mix last. Be careful not to over mix or the cake will be tough. Pour batter into prepared pan and bake in a 325 degree preheated oven for 1 hour and 15 minutes. Cool in pan 30 minutes before turning out right side up on a serving plate. With a toothpick or skewer make holes all over cake. Mix together the juice of one large lemon and add 1/2 cup of sugar. Before sugar completely dissolves spoon over warm cake. This cake keeps well for one week and longer if frozen.