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.

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

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.

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

Pina Colada Cake

• All That's Left Are The Crumbs

One Egg Dinner Cake

• Culinary Adventures with Camilla
• A Day in the Life on the Farm

Tiny Texas Sheet Cake

• Karen's Kitchen Stories
• Making Miracles
• A Little Bit of All Right
• Camille Cooks
• Amandie Bakes

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.

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.

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

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

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