Egg is a binding agent in baking. All cake recipes call for eggs. Eggless cakes use substitutes for the same effect. There are plenty of substitutes for eggs, the most common ones are:
- A combination of flax meal and water.
- Potato starch
- Pureed fruits
- Sour Cream
Eggs contain the egg white and the yolk. Though found in the same egg, egg whites and yolks can have different purposes; but they can also work together as a team. Egg whites can be used as a leavener, as a base for confections such as marshmallows, as a component in icing and of course in meringue. Egg whites make the baked goods lighter to the palette too. Egg yolks on the other hand, add more flavour and colour to baked goods, act as a thickening agent in both baked goods and custard treats. For denser baked goods, more egg yolks must be used.
Imagine how an egg becomes firm when you cook it. Well, that same reaction occurs in the baking process. Eggs mixed in the cake batter or dough helps to set the structure of cakes, cookies, custards, ice creams and cheesecakes.
If you are looking to avoid eggs in your cake recipe, here are some measurements for the substitues you can use to replace the egg:
Simply replace each egg in your recipe for either:
1/3 Cup / 85g Applesauce
1/4 Cup / 60g Yogurt
1/2 Mashed Banana
1/4 Cup / 60g Vegetable Oil
If you find it a hassle to bake your own cake, get your eggless cakes and cupcakes today!