egg allergies what can I use in my cake so its still light and fluffy

i think there are egg substitutes in the dairy section.
you could also check vegan sites for suggestions.

I've read you can sub 1/4 cup of silken tofu for each large egg in a recipe, but I have not tried it.

Try 1 TBL ground Flax seed mixed with 3 TBL water. Let it sit for a few minutes and it should have a consistency similar to egg whites. (Flax does have a distinctive flavor of its own--its not great in delicately flavored items such as white cake)

Ener-g Egg Replacer
http://www.ener-g.com/store/detail.aspx?section=8&cat=8&id=97

I have the egg replacer from Ener_G Egg Replacer.

I baked a box cake to do a trial run.

I am not sure what went wrong. The cake is very moist and is almost falling apart. I cooled it 15 mins before removing from pan.

Either I used the wrong pan or ? I used a bunt pan. When I make bunt cakes then batter is much thicker almost doughy. Could this be the problem or did I add to much water. I followed the directions on the box.

Thanks

I use about 1/8 cup less liquid when I use the Ener-g egg replacer.

Thanks i will give that a try.