Hello
I have a recipe for a Marble Cake that I want to try out, the recipe yields 13 cups of batter which I'm not sure I need all that for a 9.5x3 springform round pan but I would rathe rhave more batter than less since I'm having so much trouble figuring out how to make the right amount of batter.
The recipe however calls for 9 eggs which I'm finding a bit too much for my liking and was wondering if anyone here uses a replacement for eggs in their recipes like bananas or any other ingredient and in what ratio. I don't want to replace all the eggs but maybe use less but maintain the consistency of the cake, I'm especially worried about the rising part because I really want the cake to rise and not sure if replacing the eggs would affect that.
Thank you.
I've used EnerG replacer with excellent results. And occasionally when I've been short of eggs, I've used 1/4 cup water instead of an egg.
But when I'm making a significant recipe change, I make the smallest batch possible.
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