Ma's One Egg Cake

From: Engrossed

On Feb 11, 2008

Very Nice and Easy too! To make this a little healthier I used: white whole wheat flour, 1/4 cup sugar with 1 cup Splenda granular, margarine, and 1% milk. It turned out soft with a nice crumb and mellow flavor. I enjoyed this cut in half and layered with a lemon mousse and sliced freshed strawberries and topped with lemon curd. Yum! Made for the Please Review tag game.

From: mikekey

On Dec 15, 2007

This is really light and moist. I agree that with the earlier reviewer that it was almost angel-food like. I used 1 cup Splenda and 1/4 cup sugar, and subbed cherry extract for the vanilla, and added some red food coloring. Served without frosting, but with a dollop of low-fat vanilla yogurt. Reminds me of the cakes my grandma made back in the '50's.

From: Color Guard Mom

On Sep 4, 2007

Yummy! The only problem I had was it stuck to my non stick pan! GO figure. I should have known since it doesn't have much oil in it. Next time I'll be sure to line the pan with waxed paper. This cake is definitely yummy! I think next time I'll be making an upside down cake with this recipe! Thanks for posting Puppitypup!

From: Studentchef

On Dec 18, 2007

This is really good. it was moist and delicious. I used strawberry yogurt instead of the 1/3 cup of milk and there was a smll undertaste of it. I also used chunkc of banana from a small banana to give it that banana bread taste and it sort of worked. Next time I'll puree the banana to even it out in the batter.