One Egg Cake
|Soft margarine||1⁄3 Cup (5.33 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Sifted pastry flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
Grease the bottom of an 8-inch-square pan and line with a square of waxed paper.
Beat margarine, sugar, egg and vanilla together in a small beater bowl until fluffy, then add dry ingredients sifted together, alternately with the milk.
Stir-beat until well mixed, scraping the bowl occasionally.
Spread in prepared pan and bake at 350F for 30 to 35 minutes.
Cut around the edges and invert.
Frost as you wish.
One-bowl METHOD: Sift the dry ingredients into a small beater bowl.
Make a well in the centre and drop in 1/3 cup soft vegetable shortening in place of margarine.
Add vanilla and half the milk.
Beat until smooth and thick, scraping the bowl occasionally.
Add the egg and remaining milk.
Beat again until smooth about 1/2 minute.
Bake as above.
Mocha cakes: Cut the cake into 2 dozen oblongs or 36 squares.
Frost top and sides of each piece with thin butter icing and roll in chopped or slivered toasted almonds, cashews or filberts.