Why does adding egg yolks to your cake make it better?

Answer 1

I'm not a fan of adding eggs to cakes, I prefer applesauce. (baby applesauce is great and it only takes 1 jar) but, eggs make the dough rich, and 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 T vegetable oil + 1 T water
or
3 T liquid (water, milk, or other) + 3 T flour + 1/2 Tshortening + 1/2 tsp baking powder
or
2-3 T mayonnaise

Answer 2

the egg yolks aren't there for "densening" purposes, which I know that isn't even a word, but come on. yolks are full of fat, which provide flavor, and creaminess. also, if you whip your yolks, as you should, they become extremely light, and your cake won't be dense at all. Eggs are also a natural leavening agent.

Answer 3

The fat in the yolk makes for a better textured cake

Answer 4

It makes it dense and most people prefer it that way although Angel Food Cake is appreciated by some. Normally you don't make a cake with out using whole eggs. The normal texture of a cake is from the eggs. And I HATE angel food cake!

Answer 5

In my opinion, it's the same reason an omelet with egg yolks is ten times as good as an omelet with just egg whites! It has more flavor.

Answer 6

It adds texture and thickness to the cake.

Answer 7

u don't have too u can add vegetable oil or mayo it is a type of fat that adds to taste and quality of the cake and texture

Answer 8

1. it makes the texture better and adds density
2.it adds fat and cholestoral, which the body finds appetizing

Answer 9

no. in my opinion it makes it worse. or at least worse tasting! but I guess its ok.