Egg Replacement

Baking By Nalgh3 Updated 21 Aug 2013 , 7:19pm by Nalgh3

Nalgh3 Posted 21 Aug 2013 , 2:54pm
post #1 of 4


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.


Thank you. icon_smile.gif

3 replies
Nalgh3 Posted 21 Aug 2013 , 7:03pm
post #2 of 4

Any idea? I would like to bake the cake tonight

MimiFix Posted 21 Aug 2013 , 7:13pm
post #3 of 4

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. 

Nalgh3 Posted 21 Aug 2013 , 7:19pm
post #4 of 4

oh thanks, Ive never heard of EnerG before. Hopefully I can find it today

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