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Not really, the wet ingredients help moisten the cake. Eggs help to add air to the cake.
Wiki User
∙ 11y ago
Wiki User
∙ 13y agoTo some extent. Fats, whether oil, lard or butter, also provide moistness. Moistness also is effected by baking time and temperature.
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What do eggs do in cake making?
Eggs keep your cake together without eggs your cake would fall apart.
Why does your sponge cake smell of eggs?
Because in a sponge cake, there is eggs.
How do eggs help make a cake?
Eggs are the glue that holds a cake together.
Why does it matter how many eggs go in a cake?
Eggs are very important to a cake. If there are no eggs at all, or not enough, the cake will not hold together. After baking, it will crumble and fall apart, as eggs are the main binding agent in the cake batter. Eggs also add moisture. Too many eggs will result in a goopy and dense cake, while too few eggs will result in a dry and floury-tasting cake.
Will cream cheese icing moisten a dry cake?
A better solution is to eat it with ice cream. It will help.
What happens if you cook a cake without any eggs?
A cake will last longer without ingredients such as eggs and milk. EG: in the war soldiers were given the anzac biscuits as they could last long periods without perishing. The cake may also be more crumbley without eggs, as eggs assist in binding a cake.
What does the eggs do to the cake?
Eggs act as a binder.
Is there any eggs in sponge cakes?
the eggs give the cake lift and make it spongy
Do you have to use eggs in a cake?
No.
How many eggs do use use to make chocolate cake?
Depends on how much cake but usually 2 large eggs.
What can you find inside the cake?
eggs
How does the number of eggs used in a cake affects how it rises?
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.
