One Egg Cake(Depression Era - 1930'S)
A simple, nostalgic depression-era cake featuring vanilla and a light, fluffy texture, perfect for everyday desserts or casual gatherings with a modest ingredient list.
Ingredients
Instructions
- Sift flour, baking powder, and salt together.
- Cream the shortening with sugar until fluffy.
- Add egg and vanilla; beat thoroughly.
- Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition.
- Pour batter into a greased pan.
- Bake at 350°F for 30 to 35 minutes.
Tips & Substitutions
To ensure a light and fluffy cake, cream the shortening and sugar thoroughly until the mixture is pale and airy. If you don't have shortening, unsalted butter can be used as a substitute for a richer flavor. Consider adding a pinch of nutmeg or cinnamon for a subtle warmth. This cake's simplicity makes it a great base for variations, like Chocolate Chip Cake or adding fresh berries.
Serving Suggestions
Serve the One Egg Cake plain or dusted with powdered sugar for a simple treat. It pairs beautifully with fresh fruit or a scoop of vanilla ice cream. For a delightful brunch, consider serving it alongside a tart like Calamondin Orange Pie or a refreshing Easy Berry Smoothie. A dollop of whipped cream can also elevate the experience.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or in a toaster oven until just warmed through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of One Egg Cake(Depression Era - 1930'S) contains roughly 343 calories, with 6g protein, 67g carbohydrates, and 6g fat. It is a good source of calcium (14% of the Daily Value), vitamin C (13% of the Daily Value), and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 1080mg per serving (47% 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 dairy?
Yes, you can substitute the milk with a non-dairy alternative like almond milk or oat milk. This keeps the cake moist without compromising the texture. Just ensure the non-dairy milk is unsweetened to maintain the correct sweetness level of the cake.
What type of flour is best for this recipe?
All-purpose flour works best for this cake, as it provides the right balance of structure and tenderness. If you want a lighter texture, you can substitute half with cake flour, which will give you a fluffier result.
Can I add flavors or mix-ins to this cake?
Absolutely! You can enhance the flavor by adding citrus zest like lemon or orange. Chocolate chips, nuts, or dried fruits can also be folded into the batter for extra texture and taste. Just be mindful not to overload the batter, as this can affect the cake's rise.
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).