My Mother'S Three Egg Cake
A moist, fluffy three-egg cake with vanilla and buttery flavor, perfect for snacking or making jelly cake. Suitable for all occasions and dessert lovers.
Ingredients
Instructions
- Mix eggs, sifted flour, softened butter, sugar, vanilla, baking soda, and baking powder until lumps are gone.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, beat the egg whites separately and fold them in at the end. If you don't have butter, you can substitute with equal parts of vegetable oil or applesauce for a healthier option. Ensure the flour is properly sifted to avoid lumps. You can add lemon zest or almond extract for a unique flavor twist.
Serving Suggestions
Serve this cake plain or dusted with powdered sugar for a simple treat. It pairs wonderfully with fresh berries or a scoop of whipped cream. For a delightful afternoon snack, enjoy it alongside a cup of tea or coffee. This cake also complements Aunt Betty'S Snow Drop Cookies for a sweet dessert platter.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, simply warm slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of My Mother'S Three Egg Cake contains roughly 909 calories, with 5g protein, 77g carbohydrates, and 34g fat. It is an excellent source of calcium (33% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1006mg per serving (44% 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 texture may be denser. It's best to use a combination of both (e.g., 1 cup all-purpose and 1 cup whole wheat) for a balanced result without compromising too much on lightness.
What can I use instead of eggs for a vegan version?
For a vegan version, you can use flaxseed meal or chia seeds as an egg substitute. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes to thicken, and use it in place of each egg in the recipe.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking around the 25-minute mark, as oven temperatures can vary. If it's browning too quickly, you can tent it with foil to prevent over-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).