Table of Contents
One-Egg Cake 1/4 c Shortening 1/2 c milk 2 ts Baking Powder 1 ts Vanilla 1/4 ts Salt 1 Egg 1 1/2 c Flour 2/3 c Sugar Cream shortening and sugar. Add unbeaten egg. Add flavoring.
Combine the butter and milk together in a saucepan over medium heat. Cook, stirring, until the butter melts. Remove from the heat and set aside. In a mixing bowl, add the egg whites and beat with an electric mixer until stiff peaks form. Add the yolks and continue to beat. With the mixer running, slowly pour in the sugar and mix until incorporated.
The 63 degree egg. Photo: Steven Siewert A humble ingredient is all it’s cracked up to be when you turn down the heat. What is it? It’s an egg cooked slowly at a very precise temperature (from 60C to 65C) to achieve a high-impact result: a shimmering, silky orb of creamy egg white surrounding a rich, softly liquid egg yolk.
Combine the butter and milk together in a saucepan over medium heat. Cook, stirring, until the butter melts. Remove from the heat and set aside. In a mixing bowl, add the egg whites and beat with an electric mixer until stiff peaks form. Add the yolks and continue to beat.
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