Eggless, Milkless, Butterless Cake Recipe

History of Eggless, Milkless, Butterless Cake:

The recipe for Eggless, Milkless, Butterless Cake dates back to the early 20th century when ingredients like eggs, milk, and butter were scarce or expensive for some people. This cake recipe was developed as a way to create a delicious and satisfying treat using common pantry staples.

Fun Facts:

1. Eggless, Milkless, Butterless Cake is also known by other names such as Wacky Cake, Depression Cake, or Crazy Cake.
2. This cake became popular during the Great Depression in the 1930s when many households were forced to find creative ways to make do with limited resources.
3. The absence of eggs, milk, and butter in this recipe is compensated by other ingredients such as shortening and flavor extracts.
4. Despite the lack of traditional ingredients, Eggless, Milkless, Butterless Cake still manages to be moist, fluffy, and full of flavor.
5. This cake was often served plain or sprinkled with powdered sugar, but it can also be frosted or topped with fruit preserves for added sweetness.

Recipe for Eggless, Milkless, Butterless Cake:

- 1 cup shortening
- 2 cups sugar
- 1 teaspoon almond or vanilla extract
- 3/4 cup milk
- 3-1/2 cups flour
- 3 teaspoons Dr. Price's Baking Powder
- Whites of six eggs

1. Preheat your oven to a moderate temperature (350°F/175°C). Grease a large loaf pan with shortening or line it with parchment paper.

2. In a mixing bowl, beat the shortening until creamy. Gradually add the sugar, continuing to beat until the mixture is smooth and well combined.

3. Add the almond or vanilla extract to the mixture and beat until incorporated.

4. In a separate bowl, sift the flour and Dr. Price's Baking Powder together three times. This helps to ensure a lighter texture in the cake.

5. Alternately add a little milk and flour mixture to the creamed shortening and sugar. Begin and end with the flour mixture, stirring after each addition until just combined. Avoid overmixing as it can result in a dense cake.

6. In another clean bowl, beat the whites of the six eggs until they become dry and stiff peaks form.

7. Gently fold the beaten egg whites into the batter until they are just incorporated. Be careful not to overmix, as this can deflate the egg whites and affect the texture of the cake.

8. Pour the batter into the greased loaf pan and smooth the top with a spatula.

9. Place the pan in the preheated oven and bake for approximately one hour or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary, so keep an eye on the cake as it bakes.

10. Once baked, remove the cake from the oven and allow it to cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely before serving.

Similar Recipe Dishes:

1. Vegan Chocolate Cake: This cake recipe is also eggless, milkless, and butterless but focuses on the rich and decadent flavor of chocolate. It uses ingredients like vegetable oil, plant-based milk, and cocoa powder to create a moist and delicious dessert.

2. Applesauce Cake: This cake is made without eggs, milk, or butter and instead uses applesauce as a substitute. The applesauce not only adds moisture to the cake but also imparts a subtle fruity flavor.

3. Vegan Carrot Cake: This cake is dairy-free and egg-free, using ingredients like vegetable oil, non-dairy milk, and grated carrots. It is often topped with a dairy-free cream cheese frosting for a delicious and comforting dessert option.

Remember to experiment and add your own personal touch to these recipes to suit your preferences and dietary needs. Enjoy!



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