The egg is an essential ingredient of a cake. Do you know why is eggs are so important in making a cake? And what will happen if you use two eggs instead of three in a cake mix?
Well, eggs have a functional role in cakes, but you can often substitute one or two eggs in a cake should you want or need to. The Asthma and Allergy Foundation of America(AAFA) explains that eggs typically play two roles in baking. Either as a binder holding the cake ingredients together or as an agent to help the cake rise. Sometimes the eggs will be doing both in the same recipe.
A cake with no eggs or not enough eggs may be dense or poorly risen or may not hold together properly. But you can save the situation by substituting some common kitchen cupboard ingredients. Such as-
- 1/2 of a medium mashed banana
- 1/4 cup of applesauce.
- 3 1/2 tablespoons gelatin blend
The eggs you are using are needed to make the cake rise. Try making a simple leavening replacement by mixing 1 to 1 1/2 tablespoons vegetable oil with 1 to 1 1/2 tablespoons water and one teaspoon baking powder. It will be enough to substitute for one egg. Double the quantities if you are replacing two.
Commercial egg replacements or substitutes are other good options for helping a cake to rise, but you will need to choose different products depending on whether you are allergic to eggs or not.
According to the AAFA, egg-allergic people and vegans should look for egg-free replacers such as Ener-G brand Egg Replacer. If you are heart health-conscious, an egg substitute, which may contain egg, but not the yolk, is likely more appropriate.
You can replace one whole egg with either a quarter cup of a commercial egg substitute or with two egg whites.
