One Egg Cake Recipes

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour a 9 inch x 9 inch pan.
• Sift dry ingredients together.
• Add shortening, the 2/3 cup milk, and the vanilla; beat for 2 minutes.
• Add the 1/3 cup milk and egg; beat for 2 more minutes.
• Pour into prepared pan.
• Bake for about 45-50 minutes or until done. You might check a little earlier because my oven runs cool. If doubling or tripling the recipe, you'll have to increase the cooking time substantially.
• UPSIDE DOWN CAKE:.
• If making pineapple upside down cake, use the strained juice in the batter, reducing the milk by the amount of juice used.
• Drop pieces of butter and sprinkle brown sugar on pan.
• Lay pineapple rings down.
• Pour cake batter on top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C); grease and flour an 8x4" loaf pan.
• In a large bowl, mix flour, baking powder, sugar and salt.
• With a pastry cutter or your fingers, cut in butter.
• Break the egg into a measuring cup and then fill to the 1 cup line with milk.
• Add the milk mixture to the dry ingredients and beat well.
• Add vanilla and lemon extracts and beat until well-blended.
• Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Steps:

• Cream butter and sugar. Add unbeaten egg. Add vanilla. Beat thoroughly.
• Mix flour and baking powder.
• Add flour mix alternately with milk to creamed egg/butter/sugar mixture, beating each time for a smooth batter.
• Pour into well-oiled loaf pan. Bake at 375 F for 35 minutes.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Lightly oil and flour two 8-inch round cake pans, tapping out any excess flour. Whisk the flour, baking powder and baking soda in a medium bowl; set aside.
• Melt the coconut oil and unsweetened chocolate in a small saucepan over medium-low heat, stirring occasionally; remove from the heat. Whisk the hot water and cocoa powder in a large bowl until smooth. Drizzle in the melted chocolate mixture, whisking until combined. Whisk in the granulated sugar and salt until smooth. Whisk in the eggs, one at a time, then add the vanilla. Whisk in the flour mixture just until smooth.
• Divide the batter between the prepared pans. Bake until the tops of the cakes spring back when lightly pressed, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then run a knife around the edges and turn out onto the rack to cool completely.
• Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 1 minute. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to medium and beat until combined. Add the vanilla and beat on medium-high speed until fluffy, 2 to 3 minutes. Beat in the milk until smooth.
• Assemble the cake: Trim the domed tops of the cakes using a long serrated knife; transfer the scraps to a bowl. Cut each cake into 2 equal layers (leave the layers stacked). Cut both cakes in half, about 1/2 inch off-center. You will have 4 slightly smaller half moons and 4 slightly larger ones.
• Stack the 4 larger half-moons, spreading frosting between the layers. Place the stack cut-side down on a piece of parchment paper. Repeat with the smaller half-moons to make another 4-layer stack, then turn the stack cut-side down and attach it to the larger stack using more frosting
• Trim the sides of the smaller cake sandwiches to make a slightly pointed shape. Transfer the cake scraps to the bowl.
• Trim the curved top of the cake so that it has an even, rounded shape; add the scraps to the bowl. Add 2 to 3 tablespoons frosting to the bowl of cake scraps and mash with a fork until moistened. Pat the scraps mixture around the top, bottom and sides of the cake to round it out and form an egg shape.
• Cover the entire cake in a thin layer of frosting (this is the crumb coat; it doesn¿t have to be perfect). Refrigerate until firm, about 30 minutes. Cover the cake with the remaining frosting, building out the egg shape where needed with more frosting. Cover the cake with rows of coarse sugar, nonpareils and candy-coated chocolates. Refrigerate until set, at least 20 minutes.

Steps:

• Sift together dry ingredients.
• Add shortening and 2/3 cup milk.
• Beat 2 minutes.
• Add 1/3 cup milk and the egg.
• Beat 2 more minutes.
• Pour into greased 9" square pan.
• Bake 30-35 minutes at 350.

Steps:

• Preheat oven to 350 degrees F (175 degrees C) grease and flour an 8x4 inch loaf pan.
• In a large bowl, mix flour, baking powder, sugar and salt. Cut in butter. Break 1 egg into a measuring cup and then fill to the 1 cup line with milk. Add to dry ingredients and beat well. Add vanilla and lemon flavoring.
• Pour batter into an 8x4 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted into the center of cake comes out clean.

Steps:

• pre-heat oven to 190 degrees Celsius.
• grease a 20cm round cake tin and line base with baking paper.
• melt butter and syrup in a small saucepan.
• pour melted ingredients into a small bowl.
• add egg and sugar, beat well.
• sift cocoa, flour and BAKING POWDER together.
• fold sifted ingredients and essence into egg mixture.
• dissolve baking soda in milk.
• fold into egg mixture.
• pour mixture into prepared pan and bake for 30 minutes or until cake springs back when lightly touched.
• leave in tin 5 minutes before turning out onto wire rack.
• when cold ice with chocolate icing.
• Chocolate Icing:.
• sift icing sugar and cocoa in a bowl, add butter, add sufficient water to mix to a spreadable consistency, flavour with essence.