I have read several recipes that state to decrease the number of eggs if the cake is large. Is this true?
What purpose do eggs serve?
I am making a 12x12 cake and wonder if I should reduce the eggs from 4 to 3, as suggested. I don't want to screw it up, and have to start all over.
Thanks, B
I haven't ever heard that. The larger the cake I have made the more eggs I have had to add. I would be interested in knowing myself if this is correct.
Eggs are one of the most important ingredients in cakes. They aid in leavening, contribute to structure, texture, color, and flavor, and add richness and nutritive value.
Eggs add an important liquid to the cake batter and help bind it together. The proteins in eggs work with the proteins in flour to support the structure of the risen cake. When eggs are beaten, they incorporate air, which expands in the heat of the oven to leaven the cake. Eggs add tenderness to cakes because of their fat content.
According to Susan G. Purdy in the Perfect Cake Book.
I've been told if you want a denser cake to add more eggs, not less.
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