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“This small cake is only 6 ounces, about 4 servings. I like to top the slices with fresh peaches and whipped cream. This recipe was adapted from Barbara Swain's, "Cookery for 1 or 2". I added the baking powder which is not in the original recipe, it's optional.”
READY IN:
1hr 15mins
SERVES:
4
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 F (165 C).
  2. Line a 6" x 3" aluminum foil loaf pan with wax paper, by taking a length of wax paper, folding it over lengthwise to fit in the pan, to ease removal of the cake.
  3. Then grease the pan and paper with butter.
  4. Beat butter in a small bowl until soft and light.
  5. Gradually add sugar, beating until light and fluffy.
  6. Beat egg in another small bowl.
  7. Gradually add to the butter-flour mixture, beating until fluffy.
  8. Stir in vanilla.
  9. Stir in flour and baking powder, beat until fluffy.
  10. spoon batter into prepared pan.
  11. Bake about 55 minutes, until edges separate from the pan.
  12. Cool in the pan about 15 minutes.
  13. Loosen sides and remove by lifting ends of the wax paper.
  14. Cool on a wire rack.

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