Light Cake Or One Egg Cake
A light, fluffy cake with a delicate vanilla flavor, perfect for any occasion. Easy to prepare and ideal for beginners or quick desserts.
Ingredients
Instructions
- Cream together sugar, egg, shortening, and salt.
- Sift in flour and baking powder.
- Combine vanilla and milk.
- Mix all ingredients until smooth.
- Pour batter into a prepared baking pan.
- Bake at 350°F until done, approximately 25 minutes.
Tips & Substitutions
For a lighter texture, ensure that your shortening is at room temperature before creaming it with sugar. You can substitute unsalted butter for shortening if preferred. If you're looking for a vanilla alternative, almond extract can add a unique flavor. For a fun twist, consider adding lemon zest or a handful of chocolate chips to the batter.
Serving Suggestions
This Light Cake is delicious on its own but can be elevated by serving it with fresh fruit or a scoop of ice cream. Drizzle some Homemade Sweet Mustard over the top for a unique flavor profile. It pairs beautifully with Raspberry Gelatin Salad for a refreshing dessert spread, making it perfect for gatherings.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply place a slice in the microwave for about 10-15 seconds until warm, or enjoy it chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Light Cake Or One Egg Cake contains roughly 1338 calories, with 5g protein, 57g carbohydrates, and 124g fat. It is an excellent source of calcium (32% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2395mg per serving (104% 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 be denser. You might want to adjust the liquid slightly to maintain the right consistency.
What can I do if my cake is too dry?
If your cake turns out dry, it could be due to overbaking or not enough liquid. To add moisture, you can try serving it with a glaze or a simple syrup. Another option is to add a dollop of whipped cream when serving.
How can I make this recipe gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder is also gluten-free. The texture may vary slightly, but it should still be delicious.
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).