Egg Cake
A light and fluffy egg cake with a tender crumb, perfect for breakfast or dessert, offering subtle sweetness and rich egg flavor that appeals to all ages.
Ingredients
Instructions
- Beat eggs, oil, and milk together until well combined.
- Add sifted flour, sugar, salt, baking powder, and vanilla; mix until smooth.
- Spray a tube pan with non-stick spray or greasing.
- Pour batter into the prepared pan.
- Bake at 350°F for 1 hour until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For best results, use room temperature eggs to achieve a fluffier texture. If you're out of milk, you can substitute with yogurt or a dairy-free milk alternative. Ensure your baking powder is fresh for proper rising. To enhance flavor, consider adding a pinch of nutmeg or lemon zest. You can also experiment with different extracts like almond for a unique twist.
Serving Suggestions
Egg cake is delightful on its own, but you can serve it with fresh berries and whipped cream for a more indulgent dessert. It pairs beautifully with a cup of coffee or tea and makes a great base for trifle. Consider serving it alongside a fruit salad or as a sweet component in a brunch spread with dishes like Green Bean Casserole With Onions.
Storage & Reheating
Store leftover egg cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm them in a conventional oven at low heat until just warmed through, ensuring they don’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Cake contains roughly 1557 calories, with 9g protein, 128g carbohydrates, and 83g fat. It is an excellent source of calcium (44% of the Daily Value) and potassium (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1325mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cake may turn out denser. It's best to use a blend of both for a lighter texture. Additionally, you may need to adjust the liquid content slightly since whole wheat flour absorbs more moisture.
What can I do if my cake is too dry?
If your cake turns out dry, it may be due to overbaking. To remedy this for future bakes, consider checking for doneness a few minutes earlier. You can also brush the cooled cake with a simple syrup or serve it with a sauce or ice cream to add moisture.
Can I make this cake ahead of time?
Absolutely! This cake stores well, so you can make it a day or two in advance. Just ensure it's completely cooled before wrapping it tightly in plastic wrap or aluminum foil. It can also be frozen for up to three months, so you have a delicious treat ready for any occasion.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).