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Egg Cake

Egg Cake recipe image
This classic Egg Cake is a testament to simple, pantry-staple ingredients creating something truly special. Relying on just eggs, milk, oil, and a touch of vanilla, this batter yields a incredibly tender crumb that is both moist and airy. The use of boiling water helps dissolve the dry ingredients fully, ensuring a smooth batter and a delicate texture that melts in your mouth. It has a subtle, comforting vanilla flavor that pairs beautifully with fresh berries, a dusting of powdered sugar, or a simple glaze. Perfect for a quick afternoon tea, a casual breakfast treat, or when you crave a homemade dessert without the fuss of complex mixing methods. It&# 226;ÂÂs nostalgic, satisfying, and surprisingly elegant for its simplicity.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 349.6
Dietary: Gluten-free, Vegetarian
Description
This classic Egg Cake is a testament to simple, pantry-staple ingredients creating something truly special. Relying on just eggs, milk, oil, and a touch of vanilla, this batter yields a incredibly tender crumb that is both moist and airy. The use of boiling water helps dissolve the dry ingredients fully, ensuring a smooth batter and a delicate texture that melts in your mouth. It has a subtle, comforting vanilla flavor that pairs beautifully with fresh berries, a dusting of powdered sugar, or a simple glaze. Perfect for a quick afternoon tea, a casual breakfast treat, or when you crave a homemade dessert without the fuss of complex mixing methods. It&# 226;ÂÂs nostalgic, satisfying, and surprisingly elegant for its simplicity.
Ingredients
  • 1/2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1 teaspoons Salt
  • 2 Eggs
  • 1 cups Milk
  • 1/2 cups Vegetable oil
  • 2 Teaspoons vanilla extract
  • 1 cups Boiling water
Directions
  1. 1
    Preheat your oven to 350ðF (175ðC). Grease an 8-inch round cake pan or line it with parchment paper.
  2. 2
    In a large mixing bowl, whisk together the baking powder, baking soda, and salt until evenly combined.
  3. 3
    Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk vigorously until the mixture is smooth and well-blended.
  4. 4
    Carefully pour in the boiling water while whisking constantly. The batter will become thin and liquid; this is normal.
  5. 5
    Pour the batter into the prepared cake pan.
  6. 6
    Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. 7
    Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before serving.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 349.6kcal
% Daily Value *
Total Fat 33.4g52%
Saturated Fat 5.7g29%
Cholesterol 94.5mg32%
Sodium 8430.7mg352%
Total Carbohydrate 10.3g4%
Dietary Fiber 0.0g0%
Sugars 3.3g
Protein 5.3g11%

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

Keywords: egg cake, vanilla cake, simple dessert, moist cake, easy baking, pantry staples, vegetarian, quick dessert, tea time, breakfast cake, homemade, classic recipe
Read it online: https://www.chefs-mate.com/recipe/egg-cake-31/