One Egg Cake

A classic.

Here’s a version from the October 6, 1871 edition of the Rochester (Indiana) Union Spy:

— One Egg Cake. — This makes a very good cake, and not expensive: One egg, one cup of sugar, one and a half cups of flour, six tablespoons of melted butter. If you use baking powder, take a heaping teaspoonful; if not, take one-half teaspoonful of soda, and one of cream tartar. Add flavoring.

A bit more detail was provided in 1884’s Mrs. Lincoln’s Boston Cook Book by Mary Johnson Bailey Lincoln:

One Egg Cake.

1/2 cup butter, creamed
1 cup sugar
1 egg, beaten light
1 cup milk
2 cups flour
1/2 teaspoonful soda
1 teaspoonful cream of tartar
1 teaspoonful vanilla

Mix in the order given, and bake in a shallow pan, in a moderate oven, thirty minutes.

From the box of J.L. from Westborough, Massachusetts.

One Egg Cake

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
4 Tablespoons butter
1 cup sugar
1 egg (unbeaten)
3/4 cup milk

Sift flour, salt, and baking powder three times. Cream butter; add sugar gradually. Cream together until light and fluffy. Add egg and beat well. Add flour alternately with milk. Beat after each addition until smooth.

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