Can you substitute cola for an egg in a cake recipe?
I know that if you are using a cake mix, you can use a can of diet soda instead of the oil and eggs (Weight Watcher tip : ) ), but I don't know how it works when you make a cake from scratch. I suppose you could always give it a shot and see what happens. Also, just a warning, the cake won't rise as much as when you use oil and eggs. It will taste fine though; it'll just be a little bit denser.
Can i forgo the eggs recipe for box cake calls for 3 egg whites i have no eggs and no applesauce what can i do?
Cooking with Egg Substitutes Usually the measurements are on the carton that the egg substitute comes in (just like artificial sweeteners do.) Egg to Liquid Egg Substitute Conversion: 1 egg = 1/4 cup egg substitute 2 eggs = 1/2 cup egg substitute 4 eggs = 1 cup egg substitute 8 eggs = 1 pint carton egg substitute Just reverse it if you need to use eggs instead of the egg beaters or egg substitue.
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.
Red Velvet Cake normally requires 2 large eggs, so unless you use a commercial egg substitute, your cake will be slightly different from traditional Red Velvet Cake. If for some reason you cannot use an egg substitute product, you can replace each egg with a tablespoon of oil and two tablespoons of water.
If using a box mix, using one less egg will have minimal effect; the cake will not rise quite as much as it ordinarily would. When making a cake from scratch, if the recipe calls for three or more eggs, and one is using large or jumbo eggs, the absence of one egg would mean only a slightly less fluffy cake. If the recipe calls for only two eggs, or if one is using medium…
You can't put milk as a substitute for eggs in a recipe. Eggs are a binder and a leavener. Milk has niether of these qualities. There is an egg substitute you can buy( powdered). Also in small amount recipes you can use ground flax seed mixed with water as an binding agent but it doesn't have leavening properties.
Eggs contribute liquid to a recipe and thus serve as a toughener, especially the egg white portion. But, too many egg whites, such as in a reduced-fat cake recipe make it dry. Including at least one whole egg helps to tenderize. Eggs can also act as leaveners especially when egg whites are beaten separately.
What can be used as a substitute for eggs when making a cake. What can be used as a substitute for milk when making a cake?
Nothing. Eggs have very special properties. You can substitute egg whites or egg yolks for whole eggs (2 parts per egg in the recipe), or use "egg beaters" egg substitute if necessary. But you need some sort of egg. I guess I have heard of substituting applesauce for the eggs and oil? You can probably do something in combination but when it comes to just the eggs, there isn't really a substitute. You can use…
Actually you can't. It will change the consistancy. Making the baking time different. ya you can do it but we have to ba careful as sometimes it can change the baking time. aimee- i do that all the time and nothing happens it actually comes out better ~ Yes you can depending on what you're making. If you are making something where is is absolutely necessary that you have egg whites, such as a meringue…