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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It bonds the ingredients together to make it solid.
Nothing really u need eggs for making a cake.
You have just one alternative, buy a packet of egg sustitute from the supermarket for your baking.
It makes the mixture light and soft so you can put the mixture which helps the other ingredients do their bit.
I think it sticks it together and makes it softer. . Â¬Â¦) lol mustashy man
Egg is a binder, without it baked goods crumble. There are low fat/cholesterol egg substitutes that can be used for baking. Otherwise separate the egg, using only the 'whites'…, and add a small amount of oil.
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.
They're especially helpful with no cholesterol recipes. Also, when making white cakes the egg whites keep the cake white instead of giving them a tinted yellow color from th…e yolks.
If I was going to make a mix with no egg, I would add 1 teaspoon of oil for the yolk and 1/4 teaspoon baking powder for the white.
Yes i do it regualary.
Chiffon cakes use egg whites
For the leavening, binding and emulsifying effect. There's no real substitute for eggs.
Using ducks eggs instead of chicken eggs in cake will result in harder texture, but a tablespoon of water per egg can be added to obtain a texture like that of cake made with …chicken eggs.
you can substitute eggs with -milk (150 ml ok milk for each egg) -tofu -blended bananas (adds sweetness)