I have a recipe for a Marble Cake that I want to try out, the recipe yields 13 cups of batter which I'm not sure I need all that for a 9.5x3 springform round pan but I would rathe rhave more batter than less since I'm having so much trouble figuring out how to make the right amount of batter.
The recipe however calls for 9 eggs which I'm finding a bit too much for my liking and was wondering if anyone here uses a replacement for eggs in their recipes like bananas or any other ingredient and in what ratio. I don't want to replace all the eggs but maybe use less but maintain the consistency of the cake, I'm especially worried about the rising part because I really want the cake to rise and not sure if replacing the eggs would affect that.
Any idea? I would like to bake the cake tonight
I've used EnerG replacer with excellent results. And occasionally when I've been short of eggs, I've used 1/4 cup water instead of an egg.
But when I'm making a significant recipe change, I make the smallest batch possible.
oh thanks, Ive never heard of EnerG before. Hopefully I can find it today