Egg Sub.

Baking By garmanwd Updated 15 Nov 2009 , 6:17pm by CakesByAdriana

garmanwd Posted 10 Nov 2009 , 2:57pm
post #1 of 8

egg allergies what can I use in my cake so its still light and fluffy

7 replies
crazydoglady Posted 10 Nov 2009 , 3:00pm
post #2 of 8

i think there are egg substitutes in the dairy section.
you could also check vegan sites for suggestions.

prterrell Posted 10 Nov 2009 , 8:27pm
post #3 of 8

I've read you can sub 1/4 cup of silken tofu for each large egg in a recipe, but I have not tried it.

TitiaM Posted 10 Nov 2009 , 8:37pm
post #4 of 8

Try 1 TBL ground Flax seed mixed with 3 TBL water. Let it sit for a few minutes and it should have a consistency similar to egg whites. (Flax does have a distinctive flavor of its own--its not great in delicately flavored items such as white cake)

cupcakemkr Posted 10 Nov 2009 , 8:49pm
post #5 of 8
CakesByAdriana Posted 14 Nov 2009 , 10:37pm
post #6 of 8

I have the egg replacer from Ener_G Egg Replacer.

I baked a box cake to do a trial run.

I am not sure what went wrong. The cake is very moist and is almost falling apart. I cooled it 15 mins before removing from pan.

Either I used the wrong pan or ? I used a bunt pan. When I make bunt cakes then batter is much thicker almost doughy. Could this be the problem or did I add to much water. I followed the directions on the box.

Thanks

cupcakemkr Posted 15 Nov 2009 , 2:27pm
post #7 of 8

I use about 1/8 cup less liquid when I use the Ener-g egg replacer.

CakesByAdriana Posted 15 Nov 2009 , 6:17pm
post #8 of 8

Thanks i will give that a try.

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