I was looking at the crumb boss Vanilla butter cake and thought about making it. The only problem that I have is the amount of eggs that the recipe calls for:
Unsalted Butter 254g (1cup + 2Tablespoons)
Cream Cheese 254g (1cup + 2Tablespoons)
Sugar 450g (2 1/4 cups)
All Purpose Flour 325 g (2 1/2 cups)
Salt 1/4 tsp
Baking Powder 10g (2 tsp)
Eggs 400 (8 Large)
Vanilla Extract 1 Tablespoon
The recipe calls for 8 eggs. The only other time I made a cake with that many eggs is when I tried to make Alton Brown's pound cake which calls for 9 eggs, I think I only used 8 eggs though. When I tasted the cake I remember that it tasted like egg and I figure that there were just to many eggs in it. here is ALton's recipe
~~Ingredients
16 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon
16 ounces cake flour, plus 2 tablespoons
16 ounces sugar
9 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Any way I was wondering if anyone used the crumb boss vanilla cake recipe and if it tasted eggy? I also wondering if there was a way I could add some milk and cut back on the eggs? How much milk could I add and the cake still come out good and how many eggs should I use if I add milk to the recipe? I did notice that the Crumb boss cake has cream cheese in it so that might offset some of the eggs, I guess but I just do not want to make another eggy tasting cake.
what i do is divide it down to a small small amount--like a one egg amount and bake off a cupcake or two and see how i like it--i will even do half an egg (2 tablespoons of a beaten egg) but i would do the recipe as written and try some tweaks--
so if you did a one egg amount you would divide all the other amounts by 9--
i'd line up three or four sets of bowls and ingredients to try all the variations i wanted to try at once--
that's how i do it--
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