Eggs in the cake mix

By Greenerview on Sat, 05/24/2008 - 10:23

Do we really need to use eggs in cakes? Why? What can I use instead of eggs if I don't have them?

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, there are some other ingredients that will help.

Egg substitutions

When baking, 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.

Learn everything about eggs and have a good baking day!