Gram'S 10 Egg Cake
A tall, moist egg cake with rich vanilla and nutmeg flavors, perfect for special occasions or teatime, offering a light yet hearty texture that appeals to all ages.
Ingredients
Instructions
- Cream together Crisco and sugar.
- Add eggs one at a time, beating after each addition.
- Add flour and baking powder to the mixture.
- Stir in vanilla and nutmeg to taste.
- Pour batter into an angel cake pan.
- Bake at 350°F for 1 hour.
- Lower oven temperature to 250°F and continue baking for 1 more hour.
- Allow to cool before removing from the pan.
- Tightly wrap and freeze if desired.
Tips & Substitutions
For a lighter texture, separate the egg whites and yolks, whipping the whites to soft peaks before folding them into the batter. If you don't have Crisco, unsalted butter can be used as a substitute, but it may alter the cake's texture slightly. Adjust the nutmeg and vanilla to your taste for a more personalized flavor. This recipe is also perfect for using up extra eggs from your fridge.
Serving Suggestions
This cake is delightful on its own, but you can enhance it with a dusting of powdered sugar or a simple glaze. It pairs beautifully with fresh berries or whipped cream for a light dessert. Consider serving it alongside a cup of tea or coffee for a cozy afternoon treat. For a unique twist, serve slices with a drizzle of Zesty Dressing for added flavor.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil to prevent drying out. The cake can be stored at room temperature for up to three days or frozen for up to three months. To reheat, let it thaw in the refrigerator overnight, then warm it gently in the oven at 250°F for about 15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Gram'S 10 Egg Cake contains roughly 235 calories, with 1g protein, 23g carbohydrates, and 0g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber.
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 make this cake in advance?
Yes, this cake can be made in advance and stores well. It maintains its flavor and texture for several days at room temperature or can be frozen for longer storage. Just make sure to wrap it well to prevent freezer burn.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use a commercial egg replacer or try using 1/4 cup of unsweetened applesauce or mashed banana per egg. Keep in mind that this may change the texture and flavor slightly, but it can work well for those following vegetarian recipes.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready. The top should also be golden brown and spring back when lightly touched. Remember to lower the oven temperature after the first hour for even baking.
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).