Sometimes I use 3 eggs and 1 TBS meringue powder or dried egg whites, especially for a white cake. That will be a bit lighter texture, but rises well.
This info about eggs is from The Joy of Baking web site:
Eggs, as well as flour, are the structural ingredients in baking. Eggs provide leavening; add color, texture, flavor and richness to the batter. They are very important in helping to bind all the other ingredients together. Beaten eggs are a leavening agent as they incorporate air into the batter, which will expand in the oven and cause the cake to rise. Some cakes use beaten eggs as their only source of leavening. Eggs are also used as a thickener in custards and creams, and to glaze pastries and breads. Egg whites are used to make meringues.
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