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What are eggs used for in a cake?
Eggs are a tenderizer, moistener, and leavener in cakes. They give the cakes volume, air, and they hold it together so it doesn't fall apart.
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Eggs add moisture to a cake and also act as the main ingredient that helps to hold the cake together in its shape while it is baked.
If you've followed the recipe using egg whites instead of whole eggs, the difference should be that you have a white cake instead of a yellow cake. When using a recipe calling… for whole eggs and you wish to use just the whites, add one more egg than the recipe calls for to make up for the liquid of the yolks not used.
Yes the number of eggs you put in a cake affects how it rises. It depends on the number of eggs you put in the cake. When you put in less than the regular number of eggs, the …cake deflates. When you put in more than the regular number of eggs the cake will rise more. Eggs in cake batter when beaten catch and hold air. This helps the cake to remain lighter and make the cake rise better. The biggest effect on how the cake rises is the leavening (baking powder or baking soda). If it's not enough or it's old and doesn't react any more the cake won't rise. Also, if the eggs aren't beaten enough even if you use the right number, they won't have enough air incorporated to assist with the rise.
Egg Substitute The most common substitutes for eggs are: MilkSoy MilkBananasApplesauceEgg Beaters Additional advice from baker-contributors:Just add 150 ml of milk for every …egg; it works just the same and you can't even taste the difference. 1 egg = 1 heaped tablespoon soya powder or 1/4 cup tofu. 1 egg = 2 heaped tbsp potato starch or arrowroot powder. 1 egg = 1 banana The other answers are some very interesting substitutes indeed. Unfortunately, they will be entirely ineffective at replacing eggs in a cake recipe. As any good food science book will tell you, eggs are a wholly unique and miraculous food product that contribute many things to a recipe. They are particularly useful for their versatile proteins and their emulsifying abilities. You may be able to use an egg substitute (egg beaters, for instance) but do not attempt to use condensed milk or applesauce as a substitute. Your recipe will be doomed. There is an egg substitute at your large local grocery store; it's usually in the dairy section. It comes in a little cardboard container like a small carton of milk. If you are not allergic to eggs, please stick with eggs (they are healthier for you.) Another tip I found out is to find a meat market or a Health Food Store that sells "free range eggs" (they will also sell free-range beef and chicken.) I buy this because these eggs, chickens and beef are brought up the good old fashioned way, but still pass the Health/Food Administration (costs a little more.) If you buy the regular eggs they are filled with hormones, etc., and this is usually why you can get an allergic reaction. If you just don't care for it then please get the egg substitute. Correction: You do not need eggs for most cakes. I have baked many cakes and never once have used eggs or even an egg substitute. They still came out moist and solid, and my friends and family couldn't tell the difference. Condensed milk is a good substitute for eggs. Use a half-tin condensed milk for every 2.5 cups of flour used in the recipe. I have used applesauce in many of my cakes, including pancakes, and it works great! I add a little more than 1 tbs for each egg. Or, I use 2 tbsp of baby applesauce... it acts as a binder and keeps it moist. I add a cup of soy milk instead of an egg. Sometimes I add one banana and half a cup of soy milk, but I don't ever add an egg to my cakes. To substitute for 1 egg you can use ingredients you already have. 1 Egg = 2 tbsp. flour 1/2 tbsp. butter 1/2 tsp. baking powder 2 tsp. water Two years ago my daughter (who was 9) did a science project about this very subject. Basically, the eggs were binders to keep the cake together (and they did add flavor...). So the substitutes listed may ALL work (she tried lots of them herself). However, the use of applesauce created a dense and moist cake that her control groups (she brought every cake in to her class) devoured like crazy! You can always find a powdered egg replacer at any health food store - they work great. I grew up not eating eggs, and whenever my friends came over, they could never tell the difference in my mom's baking. Just follow the directions on the box - this replacer is a baking substitute only, though.Flax seed can be used as a substitute for eggs. Grind 3 teaspoons flax seeds in a coffee grinder and whisk into boiling water. Leave it to stand for 5 minutes before adding to your cake mixture. You can also substitute many different ground seeds/grains etc. for the flour content in a cake if necessary.The closest replacement is milk. I wouldn't try anything else.If it is just one egg you need, try taking a 1/4 cup measure, add 3 teaspoons of milk into it, and fill the rest of the measure with oil. (total milk and oil 1/4 cup). I use this for when I run out of eggs for potato pancakes. Using applesauce for a substitution for eggs in a cake is a horrible idea. The consistency of the cake turns into nothing but sticky crumbs. And forget about frosting it. Maybe applesauce is a good substitute for other recipes but definitely NOT for baking! Simply, 2 tablespoons of vanilla rice or soy milk for every egg.Here is a list of foods that can be used for eggs... www.buzzle.com/articles/egg-allergy-substitutes.html Don't replace eggs or you'll get Short Cake! The resulting cake will tend to be far more crumbly.There is no perfect substitute for eggs in a cake recipe if you want the cake to turn out right. If you are using a box cake mix you can use a can of pop such as 7-up or coke in place of all added ingredients.Use flaxseed - it works great! Grind 1-2 tbsp and then add a bit of water and heat on low until it turns into an "eggy" consistency. This would be for one egg... double for two!Another option is bananas (1-2 mashed = 1 egg) but bananas normally change the taste of the recipe, while flax seeds do not! Use a product called "egg replacement" - you may want to add a little more baking powder if you do this.Unfortunately most egg substitutes are actually egg whites, with the yolk removed, or some form of egg. The best commercially available products are going to be marketed as vegetarian or vegan egg substitutes. These usually contain a form of tofu or something similar that performs the functions of the egg, i.e., binding leavening. There are many replacements you can use, such as applesauce or flaxseed and water. These solutions vary and are found randomly on the internet. The best source is cooking Vegetarian for Dummies, which can be found here: dummies.com/WileyCDA/DummiesArticle/id-1081.html This link will answer the question more thoroughly. From Pioneer Thinking website: (www.pioneerthinking.com/eggsub.html) What is a good substitute for eggs? Ener-G Egg Replacer - follow directions on box. 2 tbsp corn starch = 1 egg 2 tbsp arrowroot flour = 1 egg 2 tbsp potato starch = 1 egg 1 heaping tbsp soy powder + 2 tbsp water = 1 egg 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg. 1 banana = 1 egg in cakes.
It makes the mixture light and soft so you can put the mixture which helps the other ingredients do their bit.
Some cake recipes specifically call for mayonnaise, but generally it's not a good substitute for eggs in baking. Eggs are a unique ingredient -- an emulsion of liquid, protein… and fat in a delicate balance. Virtually nothing acts the same way in cooking, as eggs do. There is vinegar in mayonnaise. I would think you cannot. Another answer: Actually Mayonnaise CAN be used. But only in specific cakes. Such as Chocolate. Not naming names, THE mayonnaise that tells you to "Bring out the Best"....Has a Chocolate Mayonnaise cake. For the 3 eggs the recipe calls for, you use 1 cup of mayonnaise instead. It was incredible. AND no traces of vinegar were detectable. Haven't tried it in cookies yet, but it's worth a shot. The mayo also replaced the oil the recipe called for. A friend of mine introduced me to Chocolate Mayonnaise Cake about 6 years ago. I could not believe how great it tasted. I have made quite a few myself now over the past 6 years and at present it is my favorite cake on this planet. Being an old school chef and baker for over 30 years, I have of course heard of this substitute but never put it into practice until 6 years ago. Wish I had tried it sooner! Eggs, unless you have your own chickens for laying, are much cheaper though.
Usually, a medium to a large sized egg is used for baking cakes. However, eggs are not vegen. A vegen cake should either skip the eggs (if possible), or find an egg substitute… to put into the recipe.
I know this sounds crazy .... look on the back of the box and triple it.
You can try some vegetable oil, shortening, or applesauce. Since it is only one egg, if the recipe still involves more, it shouldn't be that big of a deal just to leave one o…ut.
Use the number of eggs the box mix calls for; you don't need to adjust ingredients when changing pan sizes. You may need to adjust cooking time, though.
There are a couple things that will happen, one is that the cake will be flat. It will not bind the other ingredients together as well and it will be dry. If you ha…ve allergies to egg or want to eliminate them for health reasons, there is a product call Egg Replacer. In comes in a box in powder form. There is also something that comes in a jar but I can't remember what its call.
Tofu. You can whip equal parts soft tofu with water and it bakes just like an egg. 1 oz tofu with 1 oz water equals 1 egg. If you dont whip all the lumps out you may see them …in your cake because they wont desolve all the way. But tastes fine because tofu has a bland flavor. Supposedly the gel from soaking flax seeds in warm water can be used as an egg white replacement in the case of most baked goods (e.g cakes, biscuits.) I doubt it would work in a meringue though.
It bonds the ingredients together to make it solid.
That would depend on how many extra you did. All recipes are a balance of wet and dry ingredients. Just as a guess, I would add 1/4 cup of flour per egg for up to two eggs. Mo…re than that, I would double the entire recipe. You can only play around with any recipe so much.