How many eggs 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.

its takes 3 eggs to make a chocolate cake!!!

Depends on how much cake but usually 2 large eggs.

Eggs keep your cake together without eggs your cake would fall apart.

If you do not put in eggs into the cake mix, the cake will not rise. The cake will be flat.

Because in a sponge cake, there is eggs.

The mixture of ingredients is on the cake mix box.

eggs usually add flavor and moisture to cake mix. its also easier for a cake to cook with eggs in it and eggs hold the cake together.

yes i can make a cake without eggs

Eggs are the glue that holds a cake together.

If you don't add eggs to your mixture, your cake will be dense and heavy. Eggs are added to make a cake light and springy.

Sometimes people use yogurt as a substitute for eggs in a cake.

Not really, the wet ingredients help moisten the cake. Eggs help to add air to the cake.

Well many eggs are needed It depends what eggs they are If they are chicken eggs then you will need more than if they were goose eggs So that's your answer xD

When you cook without eggs for instance a cake with eggs the cake is flat and sticks together without eggs it breaks up .

the eggs give the cake lift and make it spongy

A cake without eggs would be very dry (eggs add moisture) and it would not hold together very well. The cake would be very crumbly, because eggs are the main binding ingredient in a cake mix. another response: "Wacky Cake" or "Crazy Cake" is a popular recipe for home made chocolate cake that does not include eggs. It is moist and very tasty as well as economical.

eggs dont rise, you whisk them ,put them in cake, and it will help the cake rise

salmonella in the eggs dies when you bake the cake so no

if your making a cake use 4 and measure the eggs then match the other ingredients to the eggs weight!!

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.

Yes, there are almost always eggs in cake. Eggs add moisture, and are also the most important binding agent that acts to hold the cake together during and after baking. Without eggs, the cake (once baked) would be dry and cumbly and fall apart.

No, you can't replace eggs with cornstarch in a cake recipe. The eggs make the cake light and springy. You can replace three tablespoons of cake flour with three tablespoons of cornstarch if you like. Cornstarch does help lighten the cake, but it must not be used as a substitute for eggs.

Chocolate cake might be dry if too many eggs or egg whites were added to the batter.

When mixed into a recipe they are spread out and when eggs cook they expand so when you cook the cake the eggs in it expand and the cake rises