One Egg Dinner Cake #TheCakeSliceBakers

 

Here we are the June 2021 edition of the Cake Slice Bakers. For 2021; we are baking from Little Everyday Cakes: 50+ Perfectly Proportioned Confections to Enjoy Any Day of the Week by Candace Floyd.* I can't believe that we're already in a new year. In many ways 2020 dragged on as the shelter-in-place orders continued month after month; on the other hand, it was a completely blur because there weren't milestones to mark the passage of time.

In this group, we are given a selection of three cake recipes. 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 links 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. 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

One Egg Dinner Cake

I have several friends with hens, and I love using them! Jake came home with a bunch after a bike ride with Kevin. And with this being a one-egg cake, I could make this eight times with the eggs from the Brookhouser hens.

Ingredients makes two 6-inch round cakes

• 2 cups flour
• 2 teaspoons baking powder
• pinch of salt
• 1/2 cup (1 stick) butter, room temperature
• 3/4 cup organic granulated sugar
• 1 teaspoon pure vanilla paste (or use extract if you don't have paste)
• 3/4 cup milk (I used whole milk)
• Also needed (optional): ice cream and chocolate sauce for serving

Procedure

Preheat oven to 350 degrees Fahrenheit. Butter two six-inch round pans and set aside

Cream the butter and sugar in a bowl until lightened and fluffy.

Whisk together the flour, baking powder, and salt.  Set aside. Whisk together the milk and vanilla paste. Set aside.

Add one-third of the flour mixture into the butter and beat until combined followed by one-half of the milk. Repeat with another third of the flour and the remaining milk. Finish with the last of the flour and beat until smooth.

Pour batter into prepared pans and bake for about an 45 minutes, or until a toothpick inserted in the center removes cleanly. 

Let cool in pan for 15 minutes before turning out onto a wire rack to cool completely. Slice into wedges and serve with ice cream and chocolate sauce, if you wish.

That's a wrap for the June #TheCakeSliceBakers' event. We'll be back next month with three more cakes to inspire you.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.