One to three depending on the recipe.
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.
You would need 63 eggs to make the cake according to the recipe.
Depends on how much cake but usually 2 large eggs.
Eggs keep your cake together without eggs your cake would fall apart.
Because in a sponge cake, there is eggs.
Typically, a pound cake recipe calls for 1 pound of ingredients each of flour, butter, eggs, and sugar. In terms of eggs, this usually translates to about 4 large eggs to equal 1 pound when making a pound cake.
Eggs are the glue that holds a cake together.
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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.
Eggs act as a binder.
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the eggs give the cake lift and make it spongy