Do we need to use eggs in cakes? Why? If I do not have eggs at home what can I use instead?

Question

Please do not say egg substitute as I have no idea what that is. If you can explain what egg substitute is I will be greatful.

Answer 1

Eggs make the dough richer, they add some fat and make other fat in the dough to blend better. If you don't have eggs, you can substitute 1 large whole egg with:

* 3 tablespoons (45 ml) vegetable oil + 1 tablespoon (15 ml) water - for baking

* 3 tablespoons (45 ml) liquid (water, milk, or other) + 3 level tablespoons (45 ml) flour + 1/2 tablespoon (7 ml) shortening + 1/2 teaspoon (2.5 ml) baking powder - for baking

* 2-3 tablespoons mayonnaise - for cakes

If you have at least an egg to add to your recipe, you can substitute each remaining egg with:

* 1 tsp (5 ml) baking powder + 1 tsp (5 ml) vinegar

For thickening you can substitute 1 egg with:

* 1 tsp (5 ml) cornstarch + 3 tablespoons additional liquid

You could get frozen and powdered egg, pasteurized egg or the egg substitute used by vegans and people allergic to eggs. The vegetarian egg replacer combines various starches -like potato starch or cornstarch- and leavening agents -like baking powder.

Have a good baking day!

Answer 2

No you have to have the eggs, it is a binding agent. Egg substitute comes in a small carton like the mil cartons you use to get in school. They are in the egg section. If you have to go to the store to get substitute just buy the real thing.

Answer 3

In a pinch, I use about a quarter cup of mayonnaise.

Answer 4

you should use eggs. using only the egg whites will make it fluffier.