The Egg

Decorating By sweet56pooh Updated 23 Aug 2010 , 11:16pm by sweet56pooh

sweet56pooh Posted 23 Aug 2010 , 2:23pm
post #1 of 3

Hi! Could someone please tell me what is the purpose of the egg in a cake recipe? For example why is it when you doctor up a box mix you add an extra egg? I am trying to make vanilla cupcakes using a WASC vanilla version. It calls for white cake mix and 3 eggs. I want to use the French vanilla cake mix. On the box it says to put 3 eggs, so should I put 4? Any advice or suggestions would be very much appreciative. TIA!!

2 replies
KJ62798 Posted 23 Aug 2010 , 3:24pm
post #2 of 3

I'm not sure of the scientific reason behind the extra egg but the end result is a richer, moister cake.

If you are doctoring a mix, most methods call for an extra egg so that is 4 total.

I do Fr. Vanilla mix with Fr. Vanilla pudding (Walmart sells it) w/ 4 eggs, 3/4c milk, 3/4c oil and it comes out lovely for cakes or cupcakes. Stir in mini choco-chips for a chocolate chip cake.


sweet56pooh Posted 23 Aug 2010 , 11:16pm
post #3 of 3

Thank you! Cupcakes came out ok. A little to moist, that it stuck to the roof of your mouth. But the taste was wonderful!

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