The One-Egg Wonder Cake is a delightful vintage recipe that proves simplicity is the key to perfection. This cake uses only one egg and minimal shortening, making it a thrifty option while still producing a moist, tender crumb. The recipe relies on Swans Down Cake Flour, known for its fine texture, to create a light and fluffy cake.
This cake is perfect for any occasion with its straightforward preparation and versatile flavor. It can be paired with a variety of frostings, such as the Cocoa Minute Frosting or the included Sun-Fruit Topping, to suit your taste and occasion.
Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy.
Links to find other recipes:
One-Egg Wonder Cake
One-Egg Wonder Cake (VRP 090)
FAQ
Can I use all-purpose flour instead of cake flour?
Yes, but for the best texture, replace 2 tablespoons of all-purpose flour per cup with cornstarch to mimic cake flour.
Is it okay to use butter instead of shortening?
Yes, but the texture might be slightly denser with butter.
Can this recipe be doubled for a larger cake?
Yes, you can double the recipe for larger pans or additional layers.
Food History
This recipe highlights the ingenuity of mid-20th-century cooks, who often needed to conserve expensive ingredients like eggs and butter. Recipes like this were especially popular during times of rationing or economic hardship, as they delivered excellent results with minimal resources. Swans Down Cake Flour, introduced in the early 1900s, was a game-changer for creating tender cakes, and recipes like this showcased its benefits.
Timeline
- Early 1900s: Cake flour becomes widely available for home baking.
- 1930s–1940s: Thrifty recipes like the One-Egg Wonder Cake gain popularity.
- Today: Vintage recipes like this remain beloved for their simplicity and charm.
Recipe Discussion
The One-Egg Wonder Cake is as simple as it gets, but the results are anything but plain. The combination of cake flour and minimal shortening ensures a soft and airy crumb. The addition of milk provides moisture, while the single egg and vanilla bring richness and flavor.
This cake is incredibly versatile and can be baked as layers for a classic presentation or as cupcakes for a fun twist. It’s an excellent base for a variety of frostings and toppings, allowing you to customize it for different occasions.
Preparation Tips
- Sift the dry ingredients three times for the lightest texture.
- Use room-temperature shortening and milk for better mixing.
- Beat the batter thoroughly after each addition to ensure smoothness.
- Grease and flour the pans well to prevent sticking.
- Let the cake cool completely before adding frosting or toppings.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- 8-Inch Cake Pans: Ideal for evenly baking this recipe as a layered cake.
- Hand Mixer: Ensures the batter is thoroughly mixed and smooth.
- Cooling Racks: Prevent condensation while cooling the cake layers.
- Spatula: Perfect for spreading frosting or toppings evenly.
- Sifter: Essential for ensuring the flour and dry ingredients are well mixed.
Serving Suggestions
- Frost with Cocoa Minute Frosting for a rich, chocolaty finish.
- Use the Sun-Fruit Topping for a unique, fruity twist.
- Dust with powdered sugar for a simple, elegant presentation.
- Serve with whipped cream and fresh berries for a light and refreshing dessert.
- Pair with a scoop of ice cream for a decadent treat.
A Simple and Delicious Classic
The One-Egg Wonder Cake is a testament to how a few basic ingredients can create something truly special. Its light texture and mild flavor make it the perfect canvas for your favorite frostings or toppings. Whether for a celebration or just an everyday dessert, this vintage recipe is sure to become a favorite in your kitchen.
One-Egg Wonder Cake Recipe
One-Egg Wonder Cake
A simple and thrifty cake made with just one egg, minimal shortening, and cake flour for a tender and light texture.
Ingredients
- 2 cups sifted Swans Down Cake Flour
- 1 cup sugar
- 2 teaspoons Calumet Baking Powder
- ¼ teaspoon salt
- ¼ to ⅓ cup shortening
- 1 egg, unbeaten
- ¾ cup milk
- 1 teaspoon vanilla
Instructions
- Sift flour once, measure, add baking powder and salt, and sift together three times.
- Cream shortening, add sugar gradually, and cream together well.
- Add egg and beat thoroughly.
- Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla.
- Bake in two greased 8-inch layer pans or greased large cupcake pans in a moderate oven (375°F) for 20 to 25 minutes.