I have an order for a cake that the child is allergic to eggs. The mother of the child says she uses Eagle Brand Milk instead of eggs in a cake mix. Does anyone know if you use evaporated or weetened condensed?? PLEASE HELP QUICK!!!

Isn't there a place that deals with egg allergies that you could ring. I did that for a customer that had a wheat intolerence, they were so helpful. Check the phone book. Tell them what you want and I'm sure you'll get help.

I use an egg replacer that I can get at our local health food store. You simply replace one egg with 3 tbls of replacer and a tbls of oil. The cakes turn out a little denser than regular cakes but it still works out well!!!

I would use evaporated over sweetened condensed and maybe add a tsp of cornstarch. The function of the egg is leavening and structure and the two ( eggs and milk) are just so chemically different, that the texture will certqinly be different. You may have to adjust your leavening agent if you use an enhaced mix or scratch recpie.
I use a half banana or 2T of applesauce per egg, but it isn't always appropriate to the flavor of the cake recipe.

Hope that helps!

Sharon

Thanks so much for your help everyone!!!

I have read somplace of an eggless cake. When do you need it, i might be able to find it?

The wacky cocoa cake on this site is eggless and really good if you want chocolate

I have a recipe for a chocolate snacking cake that is eggless.. It is really moist and yummy.. Here it is

Chocolate Snack Cake
250 ml finely rolled ritz cracker crumbs
250 ml flour
250 ml sugar
50 ml cocoa
5 ml baking soda
250 ml water
125 ml vegetable oil
15 ml vinegar
5 ml vanilla
125 ml chopped nuts{optional}
Mix dry ingredients together,add liquids
stir till just blended Stir in nuts if desired.
Grease a 8 or 9 inch square pan. Bake @350 for 25 - 30 min
Frost with buttercream

Liz