Mas One Egg Cake Food

ONE EGG CAKE

Steps:

• Cream butter and sugar. Add unbeaten egg. Add vanilla. Beat thoroughly.
• Mix flour and baking powder.
• Add flour mix alternately with milk to creamed egg/butter/sugar mixture, beating each time for a smooth batter.
• Pour into well-oiled loaf pan. Bake at 375 F for 35 minutes.

ONE-EGG CAKE

Steps:

• 1. Add flour,baking powder, and salt mix together in bowl. In another bowl mix together butter,add sugar, gradually cream together until blended and light.Add egg and mix.
• 2. Now add flour small amounts at a time with milk into creamy mixture once blended add vanilla.
• 3. Bake in two greased 8-inch layer pans,in moderate oven (375`F.)25 minutes,or until done

ONE EGG LEMON POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C) grease and flour an 8x4 inch loaf pan.
• In a large bowl, mix flour, baking powder, sugar and salt. Cut in butter. Break 1 egg into a measuring cup and then fill to the 1 cup line with milk. Add to dry ingredients and beat well. Add vanilla and lemon flavoring.
• Pour batter into an 8x4 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted into the center of cake comes out clean.

ONE EGG CAKE

Steps:

• Sift together dry ingredients.
• Add shortening and 2/3 cup milk.
• Beat 2 minutes.
• Add 1/3 cup milk and the egg.
• Beat 2 more minutes.
• Pour into greased 9" square pan.
• Bake 30-35 minutes at 350.

MA'S ONE EGG CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour a 9 inch x 9 inch pan.
• Sift dry ingredients together.
• Add shortening, the 2/3 cup milk, and the vanilla; beat for 2 minutes.
• Add the 1/3 cup milk and egg; beat for 2 more minutes.
• Pour into prepared pan.
• Bake for about 45-50 minutes or until done. You might check a little earlier because my oven runs cool. If doubling or tripling the recipe, you'll have to increase the cooking time substantially.
• UPSIDE DOWN CAKE:.
• If making pineapple upside down cake, use the strained juice in the batter, reducing the milk by the amount of juice used.
• Drop pieces of butter and sprinkle brown sugar on pan.
• Lay pineapple rings down.
• Pour cake batter on top.

DRAGON EGG CAKE

Steps:

• For the egg cake: Preheat the oven to 350 degrees F. Grease and lightly flour a 6-by-9-inch 3D egg cake pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until lightened in color and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
• Sift together the flour, baking powder and salt in a separate bowl. Add the flour mixture to the butter mixture in 3 additions, alternating with the milk; begin and end with the flour mixture. Beat until the batter is smooth and thoroughly combined.
• Divide the batter among 3 bowls. Tint one bowl with the red food color, one with the orange and one with the yellow. Fill each half of the egg pan alternately with the batter colors. Use a butter knife or skewer to swirl the batter together.
• Bake until a toothpick tester inserted near the center comes out clean, about 1 hour. Transfer the cakes to wire cooling racks and let them cool completely before frosting. When the cakes are cool, level them with a serrated knife, if needed.
• For the simple syrup: Combine the granulated sugar and 1 cup water in a small saucepan. Heat over medium-high heat, stirring constantly, until the sugar is dissolved. Remove from the heat and stir in the vanilla extract. Let cool for about 15 minutes before using.
• Place the cakes dome-side up on a wire rack or baking sheet. Use a pastry brush to coat the cakes with the simple syrup. Use about two-thirds of the syrup on the cakes and reserve the remaining syrup for later use.
• For the vanilla buttercream: In the bowl of an electric mixer fitted with the whip attachment, cream together the butter and confectioners' sugar on low speed until crumbly. Add the vanilla extract. Beat again, adding milk or cream 1 tablespoon at a time to thin the mixture. When the mixture starts to appear creamy, increase the mixer speed to high and beat until light and fluffy. Add more milk or cream to bring to spreading consistency.
• Place one egg cake on a 9-inch cake board or serving plate dome-side down. Cover with a thick layer of buttercream and sandwich with the second egg cake, dome-side up. Use the buttercream to completely cover the outside of the egg cake, smoothing it as much as possible with an offset spatula. This doesn't have to be perfect because the cake will be covered with fondant dragon scales. Refrigerate the cake until the buttercream is firm, about 20 minutes.
• For the marshmallow fondant and décor: In a large microwave-safe bowl, combine the marshmallows and 1 tablespoon plus 1 teaspoon water. Microwave in 30-second intervals until the marshmallows have expanded to twice their size, 60 to 90 seconds total. Stir to deflate.
• Add one-third of the confectioners' sugar into the marshmallow mixture and stir to combine. Add more confectioners' sugar and stir until very stiff. When the mixture becomes difficult to stir, knead with your hands. Add the remaining confectioners' sugar a little at a time, until the fondant is very smooth and elastic and holds a firm ball shape.
• Remove a third of the fondant to a work surface and cover the remaining fondant with plastic wrap to prevent drying. Dust the work surface with confectioners' sugar. Knead a few drops of brown gel food color into the portion until a light tan is achieved. If the fondant feels too dry, knead in 1/2 tablespoon of vegetable shortening. Wrap tightly in plastic wrap and set aside to rest.
• Re-dust the work surface with confectioners' sugar. Knead the remaining fondant with 1/4 teaspoon moss green gel food color until a consistent green hue is achieved. Roll the fondant to 1/8-inch thickness using a fondant rolling pin. Use a 2-inch fondant serrated leaf cutter to stamp as many 'dragon scales' from the fondant as possible. Transfer the scales to baking sheets lined with parchment paper and cover with plastic wrap so they don't dry out. Re-roll the fondant and cut more scales. Repeat the process until all of the fondant is used.
• Roll out the tan fondant to 1/4-inch thickness and cut out a 6-inch circle with a 6-inch pastry cutter (or use a dessert plate as a template). Use a kitchen-dedicated paintbrush to lightly coat one side of the fondant with the simple syrup and then press it onto the bottom rounded part of the egg. Use the end of the paintbrush to pock the fondant. Use a butter knife to scrape irregular markings into the fondant to create a distressed appearance.
• Use the paintbrush to apply a small amount of simple syrup to the back of a fondant scale. Place the scale halfway over the edge of the 6-inch round of fondant. Repeat the process, overlapping the scales slightly. After the first row of scales is applied, begin the second row by placing a scale's point between 2 scales of the first row. Repeat the process of brushing, applying and overlapping scales until the entire cake is covered.
• In 3 separate small cups, combine each of these food colors with a few drops of clear extract: emerald green, moss green and neon yellow. Lightly dip a clean brush into the emerald green food color mixture. Brush it onto the top third of the scaled portion of the cake. Dampen a food-dedicated 3-inch round sponge with water and wring out completely. Use the sponge to tap the color into the fondant, so that it has a mottled appearance. Repeat the process with the moss green food color on the middle third of the scales, followed by the yellow on the bottom third of the scales. Use the sponge to mottle color onto the distressed tan fondant. Use every color to create lots of color variation. Refrigerate the cake until the color is set and dry, about 15 minutes.
• Dip a dry soft-bristle paintbrush into the gold luster dust. Lightly brush over the scales to create a metallic shine.
• Slice the cake in front of your guests to reveal the fiery interior--then ENJOY!

MRS. MORRISON'S MACE CAKE

Steps:

• Preheat oven to 350°F.
• Butter and flour a 9 x 13 inch baking pan.
• Combine the milk and butter in a saucepan and bring to a boil.
• Remove from heat.
• Beat together the eggs and 2 cups of sugar.
• Sift together the flour, baking powder and one tablespoon of mace.
• Mix the dry ingredients into the egg mixture.
• Add the milk and butter mixture while still hot to the flour/egg mixture and mix very well, beating until all ingredients are incorporated and mixture is fluffy.
• Pour into prepared baking pan.
• Mix remaining 1/2 cup of sugar and 1/2 teaspoon mace together and sprinkle mixture evenly over top of batter.
• Bake for 25 to 35 minutes or until a tester comes out clean.
• Cool on a wire rack.
• Serve warm.
• Note: The cake may also be baked in a 10 inch tube pan at 325° F for one hour.

ONE-EGG POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C); grease and flour an 8x4" loaf pan.
• In a large bowl, mix flour, baking powder, sugar and salt.
• With a pastry cutter or your fingers, cut in butter.
• Break the egg into a measuring cup and then fill to the 1 cup line with milk.
• Add the milk mixture to the dry ingredients and beat well.
• Add vanilla and lemon extracts and beat until well-blended.
• Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.