What does the egg do in a cake?

Answer 1

Eggs are the main binding agent in cakes. They hold the cake together so that it does not fall apart and / or crumble once it is removed from the pan after baking. They also add some moisture and taste to the cake, due to the fat content in the egg yolks

There are two parts to an egg the yolk and the egg white. In a cake you use both parts of an egg. The egg hold the cake together and without it, it would he dry and crumbly!

The eggs act as an emulsifier. and, in plain english, this just means that they bind the ingredients together and stop them from separating during and after the baking process.

so the cake wont be dry

To make it light,and when you eat the cake the flour taste creamy and rich a bit,it basically locks the flavour.

Answer 2

Eggs are a structural agent in cakes. They help make the cake firmer. If the cake is too soft, it will "fall," or come out of the oven with a large dent in the center. However, if the cake is too hard, it will be rough and chewy.

Answer 3

Eggs give protein which adds bonding strenght to starch and moisture to the cake it also gives it color and spongy spring but the addition of xtra oil gives the same factors (moisture spring) for a longer time in storage. This is a Very short answer I have books with many pages of scientific info on commercial baking so take the short answer with a grain of salt

Answer 4

Eggs are a tenderizer, moistener, and leavener in cakes. They give the cakes volume, air, and they hold it together so it doesn't fall apart.

Answer 5

An egg does many thing but its main purpose of life in a cake is...................

theres no better place to ask than S.C

(C)

Answer 6

The egg can raise the cake in a very unique method. The Egg can coagulate,be used as a salad dressing and much more. :)) hope this helped

Answer 7

Eggs add flavour and colour to the mixture and also traps air in when whisked!

Answer 8

hold it togeather