My two year old baked this cake:
Now, please don’t think I’m trying to brag. I’m pretty sure I’m beyond “trying” and right on to “succeeding”.
Seriously though, your two year old could make this too.
I just finished reading “Bringing up Bebe” and found the idea and the recipe there. The cake isn’t hugely sweet (partly because G decided he didn’t want to add all the sugar, but partly just because it’s more of a coffee cake), but it turns out wonderfully as a light, delicate cake to go with breakfast.
The genius of this recipe is that most of the measuring is done with an emptied out yogurt cup. No messing with 1/2 cup, 1/4 cup, full cup for your child, just “1 container of this and 3 containers of that”.
I kind of suspected when I read this recipe that it was going to be hard to find individual sized yogurt cups of full-fat plain yogurt…and that turned out to be the case. Luckily, we use lots of plain yogurt (it’s a perfect sour cream substitute for most things) so I just bought a container of flavored yogurt and we filled it up from our large container of plain.
G started out a little intimidated by all of this since he hadn’t been allowed to help with food prep before, but he very quickly started having fun and now wants to “bake again!” whenever we go in the kitchen.
He did make a bit of a mess, but only one egg was dropped on the floor in the process and he was perfectly happy to clean up the mess he had helped to make. He also thought it was hilarious when I told him that he had to be gentle stirring the flour or it would go “POOF!” up in his face. He now runs around yelling “flour go POOF!!” at odd times.
Gateau au Yaourt
Here’s what you need:
2- 6 oz containers of plain whole milk yogurt
1-2 containers sugar (we used 3/4 of one)
1 tsp vanilla
slightly under 1 container vegetable oil
4 containers flour
1.5 tsp baking powder
-optional creme fraiche
Start by preheating your oven to 375 degrees.
Grease a 9″ cake pan with vegetable oil or shortening.
Combine your wet ingredients and your sugar in a large bowl.
In a seperate bowl, combine your dry ingredients and then mix into the wet. Stir gently (do not over-mix).
Pour into your cake pan and bake for 35 minutes. Remove from the oven and test with a knife or toothpick to see if cooked through. Bake 5 more minutes if needed.
I’m really glad that I decided to do this with G. We both really enjoyed it and now I feel a lot more comfortable with the idea of having him help me in the kitchen. If he can bake a cake without us burning the house down or coating the entire kitchen in flour, he probably won’t have any problem helping out with some of the other simple prep. Obviously at two-and-a-half, he isn’t quite ready to be handling the chef’s knife or opening the oven, but I love the idea of getting him more involved in our meals.
Try this out with your little one. I bet you’ll be surprised by how much fun you have…and how much they love it!!