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. 
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