No. The eggs don't make cakes rise. It is the baking powder in the cake flour.
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Lots of food theirs, muffens, cakes, even to make butter you need eggs!
Butter, flour, sugar, and eggs are all ingredients in cakes and funnel cakes
It may be more watery, and you want to keep the egg whites aside to make your meringue for the topping
to help make it rise
It depends on the size you want to make and the size eggs you have. I would suggest two if using large eggs
Flan cakes of all flavors are very popular, and many of them call use boxed cake mixes, which almost always require 3 eggs. In fact, most 2-layer cakes, whether made from a mix or made from scratch, call for 3 eggs.
In cakes, you whisk in the egg or eggs to make the mixture rise when it is being cooked.
222 eggs as 50 divided by 90= 0.55- so that is 0.55 eggs for one cake then times 0.55 by 400 and you get 222.22 -so that's 222.22 eggs for 400 cakes so you round it down to 222 eggs = 222 eggs are needed to make 400 cakes
They make imitation egg whites and eggs. You can buy them in the egg or dairy aisle. They cost a bit more, but work perfect for a substitute.
1 2/8 pounds of eggs make a pound of egg whites. this is just a calculated estimate (meaning there is a 85% chance that it is right.)
1 cup egg beaters equals 8 egg whites.