egg allergies what can I use in my cake so its still light and fluffy
i think there are egg substitutes in the dairy section.
you could also check vegan sites for suggestions.
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.
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)
Ener-g Egg Replacer
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.
I use about 1/8 cup less liquid when I use the Ener-g egg replacer.
Thanks i will give that a try.