One Egg Cake(From 1975 Edition)
A simple, moist cake with a delicate crumb, perfect for enjoying with fresh strawberries or as a base for shortcakes. Its quick preparation and classic flavors make it ideal for casual gatherings or a cozy dessert. Versatile and easy to customize, this cake is a comforting treat for all occasions.
Ingredients
Instructions
- Stir all ingredients until smooth.
- Pour the batter into a greased baking pan.
- Bake at 375°F until a toothpick inserted into the center comes out clean.
- Serve with strawberries or your favorite toppings.
Tips & Substitutions
For a lighter texture, ensure that your butter is softened before mixing. If you're out of milk, you can substitute with any non-dairy milk or even yogurt thinned with water. Adding a teaspoon of vanilla extract can enhance the flavor. This cake can also be made gluten-free by using a gluten-free flour blend. Pair it with fresh strawberries for a delightful treat, similar to how you might serve Hot Cheese Biscuits.
Serving Suggestions
Serve the One Egg Cake warm or at room temperature, topped with whipped cream or fresh strawberries for a delightful contrast. It pairs beautifully with a scoop of vanilla ice cream or can be enjoyed alongside a cup of coffee. For an added twist, consider serving it with a drizzle of chocolate sauce or a side of Mary Raper'S Lemonade Cookies for a refreshing touch.
Storage & Reheating
To store leftovers, keep the cake in an airtight container at room temperature for up to three days. If you need to store it for longer, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or in the oven at 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of One Egg Cake(From 1975 Edition) contains roughly 378 calories, with 7g protein, 70g carbohydrates, and 8g fat. It is an excellent source of iron (23% of the Daily Value) and calcium (23% of the Daily Value), and a good source of protein and vitamin A.
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 a different type of flour?
Yes, you can use whole wheat flour for a heartier texture, or a gluten-free flour blend to accommodate dietary preferences. Keep in mind that different flours may affect the cake's texture and flavor slightly, so adjustments in liquid may be necessary.
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. Baking times may vary, so start checking a few minutes before the end of the suggested baking time to avoid overbaking.
Can I add mix-ins to the cake batter?
Absolutely! Feel free to fold in chocolate chips, nuts, or dried fruit for added flavor and texture. Just be mindful of the total volume of add-ins; too many could affect the cake's rise and baking time.
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).