Over a Cup of Coffee: A cake made with one egg
When my siblings and I were growing up, Mom cooked using what was produced on the ranch. There were times (I think maybe during winter) when the chickens didn’t lay very well. Mom used eggs for lots of meals, including breakfast. So when I found this recipe I immediately thought of Mom. She would have appreciated a cake recipe calling for just one egg.
I found “One-Egg Cake” in my old cookbook without its covers and some other pages. (I think it might be an old “Betty Crocker Cookbook.” I know that I have made the cake, too, because there are dried drops of batter on the page.
One-Egg CakeOne-Egg Cake
2 cups sifted flour
1/3 cup soft shortening
1 ¼ cups sugar
1 cup milk
2 ½ teaspoons baking powder
1 teaspoon vanilla
1 teaspoon salt
1 egg (1/4 cup)
Preheat oven to 350 degrees. Grease and flour two layer pans or a square pan that’s 9x9x3/4 inches. Sift together flour, sugar, baking powder, and salt. Add shortening, 2/3 of milk, and vanilla. Beat 2 minutes at medium speed of a mixer or by 300 vigorous strokes by hand. Scrape sides and bottom of the bowl constantly. Add the rest of the milk and the egg. Beat 2 more minutes, scraping bowl frequently. Pour the batter into the prepared pans. Bake layers about 30 minutes or square for 30 to 35 minutes or until cake tests done. Cool. Frost with your favorite icing. Finish the square cake with ice cream or fruit and whipped cream.
Spice One-Egg CakeSpice One-Egg Cake
Spice One-Egg Cake
Use the recipe above except sift ½ teaspoon cinnamon and ¼ teaspoon each of cloves, allspice, and nutmeg with dry ingredients. Frost with cream cheese icing.
Butterscotch One-Egg Cake
Make the recipe for One Egg Cake but omit granulated sugar and add 1 ¼ cups packed brown sugar with the shortening. Cool and frost with your favorite icing.
Do you have a recipe that you would like to share? If so, please send it to me at Box 415, Craig 81626 or call me at 970-824-8809.
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