Egg Cake

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Servings: 12 servings Difficulty: Advanced
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American-style sweet and satisfying dessert that brings home-style flavor to your table
Egg Cake recipe image

This American dessert features NATURE OF BUTTER CAKE.–The ingredients for a simple butter cake, COMBINING THE INGREDIENTS.–The method of mixing all cakes that, 173, In the making of any kind of butter cake, the ingredients and. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Egg Cake recipe image
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Egg Cake

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 29934.8

Description

This American dessert features NATURE OF BUTTER CAKE.--The ingredients for a simple butter cake, COMBINING THE INGREDIENTS.--The method of mixing all cakes that, 173, In the making of any kind of butter cake, the ingredients and. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. consist of butter or other fat, sugar, flour, eggs, leavening, and liquid.
  2. The proportion of flour and liquid in cake of this kind is similar to that of a thick, or muffin, batter, that is, 2 measures of flour and 1
  3. measure of liquid; but it should be remembered that the addition of other ingredients, such as butter, sugar, and eggs, alter this proportion to a certain extent.
  4. However, it is possible to
  5. make up a cake recipe from a muffin With a knowledge of these proportions, the housewife will be able to judge how near a new recipe comes to being a reasonable one and what the possibilities of its success are.
  6. include butter as an ingredient is similar.
  7. It is explained and illustrated in detail, so that the housewife may become thoroughly familiar with it and thus be prepared to apply it in the preparation of any variety of butter cake.
  8. In case a recipe contains additional ingredients, the way in which these are combined should be noted carefully and then carried out.
  9. [Illustration: FIG.
  10. ] utensils should be collected and conveniently placed if the best results are desired.
  11. Layer -cake pans are included in the equipment, but these may be replaced by pans of other kinds if it is not desired to
  12. make a
  13. layer cake.
  14. Before the mixing begins,
  15. grease whatever pans are to be used and then dust them lightly with flour so that they will be ready when the mixture is prepared.
  16. the mixing bowl, that is, work it with a wooden spoon until it is soft and creamy.
  17. add the sugar from the measuring cup very slowly stirring continually so that the mixture will remain creamy.
  18. The eggs are the next ingredient to be added.
  19. These are put in whole and unbeaten, whole and beaten, or they are separated and the yolks and whites beaten separately.
  20. If the whole eggs or the yolks are to be beaten, break them into a bowl and
  21. beat them with a rotary egg beater as Fig.
  22. shows.
  23. As has already been learned, the whites, when added alone, should be beaten with an egg whip.
  24. When the eggs have been added to the mixture,
  25. beat it well so as to
  26. make it as light as possible and then
  27. stir in the liquid.
  28. Next add all the dry ingredients to the flour, and carefully sift all into the mixture.
  29. If desired, the liquid and flour may be added alternately, a little at a time.
  30. With all the ingredients combined,
  31. beat the mixture vigorously for a short time to
  32. make sure that everything is thoroughly mixed, and then
  33. pour it into the pans that have been greased and floured.
  34. If a two-
  35. layer or a three-
  36. layer cake is to be made, it may be divided evenly to
  37. fill two pans or three pans, but if a loaf cake is desired, all of it should be poured

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 29934.8kcal
% Daily Value *
Total Fat 3381.8g5203%
Saturated Fat 2129.2g10646%
Cholesterol 8976.2mg2993%
Sodium 26845.2mg1119%
Total Carbohydrate 4.2g2%
Dietary Fiber 0.0g0%
Sugars 4.2g
Protein 37.6g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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