One Egg Cake
One Egg Cake is a simple, moist dessert perfect for any occasion. Its delicate flavor is enhanced by vanilla and a light sweetness, making it suitable for both casual gatherings and special celebrations. The cake's tender crumb and classic taste appeal to all ages and baking skill levels.
Ingredients
Instructions
- Cream the shortening and sugar together until light and fluffy.
- Add the unbeaten egg and vanilla; beat well to combine.
- Sift the flour to aerate it.
- Sift the flour with baking powder and salt, then gradually add to the creamed mixture.
- Alternate adding the flour mixture with milk, mixing until smooth after each addition.
Tips & Substitutions
For a lighter texture, ensure the shortening and sugar are creamed thoroughly until fluffy. If you don’t have shortening, you can substitute with unsalted butter. For a flavor twist, consider adding a teaspoon of almond extract along with the vanilla. Remember to sift the flour with the baking powder and salt to avoid clumps. This cake is versatile and can be adapted into variations like a lemon-flavored cake or a chocolate version by adding cocoa powder.
Serving Suggestions
This One Egg Cake is delightful served plain or dusted with powdered sugar. It pairs beautifully with fresh fruits like berries or a scoop of vanilla ice cream for a simple dessert. You could also serve it alongside Carolyn's Fruit Salad for a refreshing brunch option. Consider topping it with whipped cream or a drizzle of chocolate sauce for special occasions.
Storage & Reheating
Store any leftover One Egg Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, consider refrigerating it, which can extend its freshness for about a week. To reheat, simply microwave a slice for 10-15 seconds or warm it in an oven set to 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of One Egg Cake contains roughly 618 calories, with 12g protein, 106g carbohydrates, and 16g fat. It is an excellent source of iron (29% of the Daily Value) and protein (25% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1217mg per serving (53% 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 make this cake without eggs?
Yes, you can substitute the egg with a flaxseed meal or a commercial egg replacer. For flaxseed, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes to thicken before adding it to the batter. This will help bind the ingredients while keeping it moist.
How can I make this cake more flavorful?
To enhance the flavor of your One Egg Cake, you can add zest from a lemon or orange to the batter. Additionally, incorporating spices like cinnamon or nutmeg will add warmth and depth. For a chocolate version, simply replace a portion of the flour with cocoa powder and adjust the sugar to taste.
Can I freeze this cake?
Yes, you can freeze One Egg Cake. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and let it come to room temperature before serving.
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).