Thursday, 1 September 2011

Favorite One-Egg Cake


Favorite One-Egg Cake
2 cups sifted cake flour or all purpose flour
1 cup sugar
2 ½ teaspoons baking powder
1 teaspoon salt
1/3 cup shortening or butter
1 cup milk
1 egg
1 teaspoon vanilla extract


1.                  Preheat oven to 350F.  Grease well and flour two 8 by 1 ½ -inch layer-cake pans, or a 9-by-9-by1 3/4 –inch baking pan.

2.                  Into large bowl of electric mixer, sift flour with sugar, baking powder, and salt.

3.                  Add shortening and milk.  At medium speed beat 2 minutes, occasionally scraping side of bowl and guiding mixture into beaters with rubber scraper.

4.                  Add egg and vanilla; beat 2 minutes longer.

5.                  Pour batter into prepared pans; bake layers 25 to 30 minutes; square 30 to 35 minutes; or until surface springs back when gently pressed with fingertip.

6.                  Cool in pans 10 minutes.  Remove from pans; cool thoroughly on wire racks.  Fill and frost as desired.

Cake prepared and photo taken by Shirley-Ann Pearman
Recipe was taken from McCall’s Cookbook section on “One-Bowl Cakes”.  I found the cake to be very light and great for a nice summer cake.  The cake was frosted with “Betty Crocker” Rich and Creamy Cream Cheese Frosting.  Very straight forward, easy, nice and tasty recipe.
Baker's Secret Basics Nonstick 7-3/4-by-7-3/4-Inch Square Cake Pan Baker's Secret Basics Nonstick 7-3/4-by-7-3/4-Inch Square Cake Pan
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