Sunday, June 20, 2021

One Egg Dinner Cake #CakeSliceBakers


This light, fluffy cake is the perfect start to a wonderful dessert.  It takes only minutes to throw together and you only need one egg and items found in every cook's pantry.  You can make this cake your own by deciding how you want to top it.  I decided to make a gingered rhubarb chutney to serve with it.....soooooo good.


One Egg Dinner Cake

It's time for the Cake Slice Bakers........

The Cake Slice Bakers Logo


Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.


cookbook



It is a new year and a new book - Little Everyday Cakes - and our choices for June 2021 were ~ 

Pina Colada Cake

One Egg Dinner Cake

Tiny Texas Sheet Cake


egg and cookbook

I had originally planned on making the Pina Colada cake for this month.  But then I went into the refrigerator and I only had one egg.  I went out to the chicken coop and I still only had one egg.  I figured it was fate that one of the cakes this month was called the One Egg Dinner Cake.  My decision was made.

One Egg Dinner Cake with Rhubarb Compote

I also thought it was pretty coincedental that I had just made some Gingered Rhubarb Compote.  The author had mentioned in her blurb that this cake is delicious served with fresh fruit and ice cream or whipped cream.  I knew that the rhubarb compote would be a perfect topping.

One Egg Dinner Cake with Rhubarb Compote pin

I pretty much followed the recipe as written, however I didn't use any parchment to line my pan, just baking spray, and I didn't have whole milk so used 2 percent.  I am including the rhubarb compote in my printable recipe.  Feel free to ignore that and use whatever topping you want but trust me when I tell you that this Gingered Rhubarb Compote was perfect on top of this sweet, fluffy cake.



Desserts, Toppings, Cakes, Rhubarb, Compote, Sauces
Desserts, Cakes
American
Yield: 8 servings
Author: Wendy Klik
One Egg Dinner Cake with Gingered Rhubarb Compote

One Egg Dinner Cake with Gingered Rhubarb Compote

This light, fluffy cake is the perfect start to a wonderful dessert. It takes only minutes to throw together and you only need one egg and items found in every cook's pantry. You can make this cake your own by deciding how you want to top it. I decided to make a gingered rhubarb chutney to serve with it.....soooooo good.
Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Ingredients

Compote
  • 1 lb diced rhubarb
  • 1 c. sugar
  • 1 t. ginger paste
  • 1 T. water
One Egg Dinner Cake
  • 2 c. flour
  • 3 t. baking powder
  • pinch of salt
  • 1 stick butter, room temperature
  • 1 c. sugar
  • 1 t. vanilla
  • 3/4 c. milk (I used 2%)

Instructions

Gingered Rhubarb Compote
  1. Place the rhubarb, sugar, ginger and water in a small sauce pan.  Bring to a boil.  Cook stirring occasionally until the sugar is dissolved, the rhubarb is soft and breaking down but still has some form and the sauce is thickened.  Remove to a bowl and let cool to room temperature before storing in the refrigerator for up to one week.  
  2. Great for use as a topping for cakes, pancakes, ice cream and waffles.
One Egg Dinner Cake
  1. Cream the butter in the bowl of a stand mixer fitted with the paddle attachment.  Add the sugar and beat until light and fluffy, about 5 minutes.  
  2. Whisk together the flour, baking powder and salt.  With the speed turned to low add one third of the flour mixture to the sugar mixture.  Stir in 1/2 of the milk followed by another third of the flour mixture, the remaining milk and finishing with the remaining flour mixture.  Increase speed and beat until smooth.
  3. Pour into a 9" round cake pan that has been treated with baking spray.  Bake in a preheated 350* oven for about an 45 minutes, until a skewer inserted in the center removes cleanly.  
  4. Let cool in pan for 15 minutes before turning out onto a wire rack to cool completely.  Serve with Gingered Rhubarb Compote or your favorite topping.

Notes:

Cake adapted from a recipe found in Everyday Little Cakes

Nutrition Facts

Calories

326.83

Fat (grams)

12.16

Sat. Fat (grams)

7.57

Carbs (grams)

55.32

Fiber (grams)

1.06

Net carbs

54.26

Sugar (grams)

50.81

Protein (grams)

1.54

Sodium (milligrams)

305.06

Cholesterol (grams)

32.21
Created using The Recipes Generator

8 comments:

  1. You and Cam must be on the same wave length! Farm fresh eggs! How fun.

    ReplyDelete
    Replies
    1. Yes, I only have three hens left and they are getting old so I'm lucky to get one or two eggs a week anymore. Frank doesn't want to replace them so we are just letting them live out their retirement in comfort and I have been getting my eggs from a friend.

      Delete
  2. Your cake looks delicious, and that compote looks like something I need to make! What do you normally serve it with?

    ReplyDelete
    Replies
    1. I have served the compote over ice cream and also on top of pancakes.

      Delete
  3. That's the cake I made, too. We served ours a la mode with chocolate sauce. Delicious.

    ReplyDelete
  4. Sounds and looks delicious.

    ReplyDelete

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