Need to make a 1/2 sheetcake using egg substitute. Has anyone done this, and if so do you have any advice or tips you'd like to share? I'm guessing it will work ok, but I've never tried it. So, naturally I'm going to stress about it until I see the results! Thanks.

Bumping this up... hoping someone will know. : )

It depends a little on what kind of egg sub you are using. If it is being used due to egg allergies, things like egg beaters are made from eggs and may not be safe to use. For an egg allergy, I have made cakes from mixes by just leaving out the eggs. The cake is moist and dense and really tasty.

If you are using it to reduce fat, EggBeaters and similar products work just as well as regular eggs. If you also reduce the oil with a sub like applesauce, it can make the cake a bit different in texture, but can work just fine.


Keep us posted.

JoAnn

Ooops! This was a duplicate post!

wendysue--love your profile pic!

If they want egg substitute meaning egg beaters you would bake as per usual and your cake will be fine .
If they want you to use the powdered egg free substitute because of allergy I would suggest "DON'T USE IT " !!!!!!
A customer brought me this powdered egg substitute crap and it ruined the cake . I would have been better to omit the egg totally and maybe add a few tbsp of liquid and oil to make up the difference in moistness .
The powdered egg substitute is made up of cornstarch and baking powder and made the cake salty and dry in my opinion .
HTH

Ok, Can't get ahold of the customer. Left a message and never heard back, so unless I hear from her before 7:00 tomorrow night I'm going to try JoAnn's method of leaving the eggs out entirely. I was a little afraid of trying this, but the more research I do online the more I realize this is probably the best answer. I'm also thinking I shouldn't buy the pudding in the mix variety because this little girl apparently has a milk allergy too. Everyone keep their fingers crossed for me and a prayer would be nice! I totally believe the way to success in this business is by word of mouth, so it's sooo important that all my cakes taste incredible! Thanks everyone. : ) When I level the cake, assuming it will need to be leveled, I'll taste whatever comes off the top and let you know what I think.

I recently had to make one for someone who had religious conviction against egg products...I had to use a homemade baking soda, water, and oil mixture in replacement of the eggs. It caused the cake to be quite flat...however it was very dense and moist and believe it or not, they loved it!!!! However with their religion I assume they were used to cakes being like that. Since it was flat I had very little taste, I actually took a little snitch out of the middle before I iced it so I could know and the chocolate part tasted kind of like a dense brownie so it wasn't so bad, just different.

All concern for food allergies aside, your customer asked for egg substitute and that is exactly what you should give your customer. Likely, they are concerned about cholesterol or something along that line. Make what you were asked to make unless the customer calls back and gives you the okay.

Debbi

Kitagrl,
Do you know what the purpose of the Baking Soda is? You mention the cake was pretty flat, but I wonder the the soda helped it a little. Wish I knew more about what roles the various ingredients play! It's like my husband says... cooking/baking is like a big chemistry experiment. : )

I am not sure what the baking soda was for...the egg keeps the cake together so possibly the baking soda mixed with the oil played a similar part? I know the cakes were very delicate and I had to use parchment paper to even get them out of the pan.

I've been learning a lot about this subject both from everyone here and through the help of some family and friends. Just to pass along what I've learned, it turns out that egg and milk allergies go hand in hand, so if someone ever orders a cake from you and mentions they have an egg allergy ask about milk too. I found a few recipes online that were egg free, but called for condensed milk or evaporated milk. Also, I've found that many cake mixes have milk products in them, so you may need to make your cake from scratch, leave the eggs out, use water instead of milk and just know the cake will be very dense. A friend of mine who has a niece with these allergies told me that there is a boxed cake mix that is milk free, but she couldn't recall which one. I'm going to the grocery store tonight to check that out, but I'll probably make my cake from scratch just to play it safe.
I did find out this morning that the little girl I'm making the cake for has a severe egg allergy, so the egg-substitute would have been a mistake. Finally got her daddy on the phone... so glad I have a game plan now. Thanks to everyone for offering your opinions and providing great information. I respect you all so much! : )

As an adult with severe food allergies I would love to assure you that you did the right thing in checking with the family. For myself, if I have the slighest bit of egg in anything that I eat I have an immediate life threatening reaction. Each persons reaction is different and it can be different each time they come in contact with that particular allergen so it is imperative that this child not eat eggs and/or milk at all. I know her parents will appreciate that you took the time to do the right thing. I know I would.

There are plenty of good vegan (egg and ilk free) cake recipes out there that make light fluffy tasty cakes.

Try doing a google search for 'vegan cake' and you'll find tons!

My favorite is a chocolate cake that I make all the time:
(for 2 9 inch round layers)

2 1/4 c flour
5 tbsp cocoa powder
1 1/2 c sugar
3/4 tsp salt
1 1/2 tsp baking soda
3 tbsp oil
3 tbsp apple sauce
1 1/2 tbsp vinegar
2 tsp vanilla
1 1/2 c cold water

mix dry and wet ingredients separately. Then together, mix well but don't over mix.

Bake at 350 for 30 min,

The "wacky cocoa cake" in the recipes is also milk and egg free

Wendysue, glad you were persistant in getting to the heart of the matter. I will certainly think from now on where food allergies are concerned. I have two customers that are deathly allergic to peanuts so I have to make things separate for them (I usually make theirs first to make sure no nut dust is even around!). Good show!!!!!

Debbi

I've never really noticed the vinegar affecting the taste of the cake.

It serves a dual purpose. It helps prevent the gluten in the flour from developing, which is important since the cake uses an unusual form of mixing or cakes, and it can be very easy to over mix.

And it also acts in partnership with the baking soda to give leavening. Baking soda needs an acid to help it leaven baked goods. (Imagine the bubbles you get when you pour vinegar directly on a pile of baking soda) so the vinegar helps prevent the 'flat dense vegan cake syndrome'

Here's the cake. I might redo the lettering, but I'm happy about how the cake part turned out. It has good flavor and appears to be a success. : ) How do you like my fondant Barney? Making Barney purple is a horrible challenge, but somehow is easier with fondant than buttercream.[/img]