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Egg Cake

Egg Cake recipe image
This classic Egg Cake is a simple yet elegant dessert that relies on just a few quality ingredients to create a light, airy texture. The combination of cake flour, butter, and a single egg produces a moist crumb with a subtle sweetness from the vanilla sugar. It&# 226;ÂÂs perfect for afternoon tea, a quick snack, or a light dessert after a heavy meal. The recipe is straightforward, requiring no complex techniques, making it ideal for beginners and experienced bakers alike. Serve it plain or with a dusting of powdered sugar for a touch of sophistication.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1360.3
Dietary: Vegetarian
Description
This classic Egg Cake is a simple yet elegant dessert that relies on just a few quality ingredients to create a light, airy texture. The combination of cake flour, butter, and a single egg produces a moist crumb with a subtle sweetness from the vanilla sugar. It&# 226;ÂÂs perfect for afternoon tea, a quick snack, or a light dessert after a heavy meal. The recipe is straightforward, requiring no complex techniques, making it ideal for beginners and experienced bakers alike. Serve it plain or with a dusting of powdered sugar for a touch of sophistication.
Ingredients
  • 1/2 tablespoon Canola oil
  • 3 Ounces butter
  • 1/2 tablespoon Vanilla sugar
  • 3 1/2 Cups cake flour and flour to work the dough
  • 1 Egg
Directions
  1. 1
    Preheat your oven to 350ðF (175ðC) and grease a 9-inch round cake pan or line it with parchment paper.
  2. 2
    In a medium bowl, melt the butter and canola oil together, then let it cool slightly.
  3. 3
    In a large mixing bowl, whisk the egg until light and frothy.
  4. 4
    Add the vanilla sugar to the egg and mix until well combined and slightly pale.
  5. 5
    Slowly pour the melted butter and oil mixture into the egg mixture, whisking constantly to prevent curdling.
  6. 6
    Sift the cake flour into the wet ingredients in two batches, folding gently with a spatula until just incorporated to avoid deflating the batter.
  7. 7
    Pour the batter into the prepared pan and smooth the top with a spatula.
  8. 8
    Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. 9
    Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 1360.3kcal
% Daily Value *
Total Fat 66.1g102%
Saturated Fat 39.0g195%
Cholesterol 207.9mg70%
Sodium 497.9mg21%
Total Carbohydrate 171.5g58%
Dietary Fiber 4.2g17%
Sugars 0.6g
Protein 19.3g39%

* 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, sponge cake, vanilla sugar, cake flour, butter, canola oil, easy dessert, quick baking, light cake, afternoon tea, simple recipe, fluffy texture, homemade cake, vegetarian dessert, classic baking, sweet treat
Read it online: https://www.chefs-mate.com/recipe/egg-cake-64/