if i take eggs out of a cake, what will happen?

Answer 1

Well it definitely won't taste good and it won't set. If you don't want to use eggs you can use egg substitute.

Answer 2

Eggs do two things in a cake they hold the cake together and give it lift. When you remove the eggs the cake will still bake but it will fall apart and be relatively low. If you want to bake a cake without eggs there are different things I have used many times. I use an egg replacer(go to your health food store) and I up slightly increase the amount of baking soda and baking powder. Just a little to give it more lift. Too much and it won't taste right.

Answer 3

this depends on the recipe. Most recipes that call for eggs need them to cause the cake to rise. If you are omitting eggs, then try adding additional baking soda to the dry ingredients (1/2 tsp) + 3/4tsp baking powder, and add some apple cider vinegar (1 tsp) to the wet ingredients. Or if these alterations seem like too much science, try this cake that does not call for eggs at all...

1 1/2 cups (7 ounces) bleached all-purpose flour
1/4 cup (0.75 ounce) unsweetened, nonalkalized cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (7.5 ounces) granulated sugar
1 teaspoon vanilla extract
1 tablespoon white or cider vinegar
6 tablespoons vegetable oil
1 cup water

1. Position a rack in the center of the oven and preheat to 375°F. Lightly grease an 8-inch square pan.
2. Sift the flour, cocoa, baking soda, and salt directly into the baking pan, then add the sugar. With your finger, poke 2 small holes and 1 large one in the dry ingredients. Into one of the small holes pour the vanilla, into the other one the vinegar, and into the larger one the oil.

3. Pour the water over all the ingredients and stir the ingredients together with a table fork, reaching into the corners, until you can’t see any more flour and the batter looks fairly well homogenized.

4. Bake for 25 to 30 minutes, or until the top is springy and a tester inserted in the center comes out dry. Cool the cake in the pan on a wire rack, then cut and serve it from the pan.

Answer 4

It will not set properly- if you have a problem with eggs you might try an egg replacer-
You can try Ener-G brand- it works well, my daughter uses it because of her egg allergies. You can also grind 2 tablespoons of flax seed with a couple of tablespoons of water- you have to add them to the batter right away though.

Without eggs or an egg replacer - your batter will stay liquidy and mushy and you definitely will not get a cake like consistency

Answer 5

you will get something that will look like God knows what! eggs are important ingredient in holding everything together, just like flower. They also add fluff to cakes, and make em that nice brown color. Taking out eggs out of cake is like taking out motor out of the car.

Answer 6

Many recipes for eggless cakes came from the depression era, when many ingredients were scarce. Here's one:
INGREDIENTS
2 cups packed brown sugar
2 cups hot water
2 tablespoons bacon grease
2 cups raisins
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves


DIRECTIONS
In a medium saucepan combine the brown sugar, hot water, bacon grease, and raisins, over medium heat. Bring to a boil for 5 minutes, then set aside to cool.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl, stir together the flour, salt, baking soda, cinnamon, and cloves. Add the ingredients from the saucepan and mix until well blended. Divide evenly between the two prepared pans.
Bake for 45 to 50 minutes in the preheated oven. Cool in pans for 10 minutes before removing to a wire rack to cool completely.

Answer 7

I made a cake without eggs once, if was fine. You might need more water or something though.

Answer 8

It will not rise, the eggs in a cake are kinda like yeast in bread...

Hope I Answerd Your Question=)

Take Care!!

Answer 9

you can still make a cake without eggs, you just need to use a different bonding compound. I saw an episode of the Barefoot Contessa, where she did that.

Answer 10

Eggs, my friend are (I heard on TV, Food network I belive) the glue of baking. Without it it will be a soup (Maybe not that extreme, but not good moist) and taste dramaticly different. Wait untill you get another batch of eggs, mate
Need any other baking advice? E-mail me, [e-mail]

Answer 11

It won't gel properly. Eggs are a bonding agent in cake.