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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.
It will be a big blob of paper and dough
Something between "it won't taste quite right" to "it becomes an omelette/frittata/quiche-like thing", depending on how many "too many eggs" you add.
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.
Making a soft cake is easy. All you have to do is make a cake from the box and add 2 eggs to the batter.
you can try teaspoons of mayonise (mayonise have eggs)
2 eggs , water and butter
You can make a whole wheat cake with unrefined sweeteners; you can add fruit or veggies, and eggs.
add 2 tea spoons of gum Arabic powder to make a small sponge cake (6 eggs). Add the powder to the dry ingredients. It will help the cake to rise and will add natural soluble fibre to your cake.
Well, if you add a few eggs, then the snails can have a cake!
It stops the mix from curdling.
a cake a cake