Hi! Could someone please tell me what is the purpose of the egg in a cake recipe? For example why is it when you doctor up a box mix you add an extra egg? I am trying to make vanilla cupcakes using a WASC vanilla version. It calls for white cake mix and 3 eggs. I want to use the French vanilla cake mix. On the box it says to put 3 eggs, so should I put 4? Any advice or suggestions would be very much appreciative. TIA!!
I'm not sure of the scientific reason behind the extra egg but the end result is a richer, moister cake.
If you are doctoring a mix, most methods call for an extra egg so that is 4 total.
I do Fr. Vanilla mix with Fr. Vanilla pudding (Walmart sells it) w/ 4 eggs, 3/4c milk, 3/4c oil and it comes out lovely for cakes or cupcakes. Stir in mini choco-chips for a chocolate chip cake.
Thank you! Cupcakes came out ok. A little to moist, that it stuck to the roof of your mouth. But the taste was wonderful!