The Asthma and Allergy Foundation of America AAFA explains that eggs typically play two roles in baking: either as a binder holding the cake ingredients together or as an agent that will help the cake rise.
Sometimes the eggs will be doing both in the same recipe. Determining the viability of a cake batter without eggs requires a closer look at the recipe. It's unlikely a cake mix without eggs will work if the original recipe requires three or more eggs for a batch size of one cake, a pan or brownies or 36 small cookies.
Sponge cakes and angel food cakes won't work well with egg substitutes for this reason. However, if you are making a cake with only one or two eggs, you're likely to have much better results. Examples include fruitcake and gingerbread. Various homemade egg substitutes are worth trying — here are some that the AAFA says will replace one egg in recipes where the main action of the egg is as a binder for example in drop cookies.
This is enough to substitute for one egg, so double the quantities if you are replacing two. Note it's really important that it is baking powder, not baking soda, that you use. Commercial egg replacements or substitutes are other good options for helping a cake to rise, but you will need to choose different products depending on whether you are allergic to eggs or not.
If you realize too late that your eggs didn't make it into the batter, don't stress out too much -- leaving eggs out of a typical baking mix typically won't ruin the final product. Eggs serve multiple purposes in a baked good, from binding the ingredients to helping it rise.
Luckily, other ingredients in your mix perform some of the same functions, and can help pick up the slack when you find yourself eggless. Eggs are used in baking for a few reasons. They bind ingredients together; they help the batter rise while it's baking; and they make your baked goods moist and chewy. Fortunately, eggs are only one of a few ingredients that perform these functions in a standard baking mix. The main ingredient in most cakes or cookies is flour.
Gluten, the protein found in flour, is a good binding agent itself. Without eggs, goods baked with flour or a standard baking mix will be a little more delicate, so you might consider leaving a cake in the pan instead of turning it out to serve it. Another trick is to freeze the entire cake or loaf, then run a knife along the rim and heat the bottom over a flame on the stove.
The cake should pop out in one piece. Since that alternative is slightly more complicated, we will have a look at the first cake style: the one where you just mix in the eggs with the rest of the ingredients, no whipping to be done. There are a lot of solutions out there for replacing eggs.
All of them are mentioned as one on one replacers for cakes quite often. This product contains potato starch, tapioca flour, baking soda and psyllium husk fiber. The starch and flour will help to set the cake whereas the baking soda will help give the cake some extra lift. Psyllium husk fiber is a special type of fiber made up of quite some hemicellulose. It can absorb a lot of water.
As a result, when you mix this egg replacer with some water you will notice that it starts thickening up pretty soon. It is also this thickening effect that helps set the cake. The amount of water you need is quite comparable to that naturally present in an egg which makes that aspect pretty easy.
Corn starch is quite commonly used as a thickener. You can use it in sauces, but also in dessert or ice creams. Once your cake is in the oven though it will start to thicken. We made sure to add some additional water to the corn starch in advance to hydrate it to prevent clumps and to make up for some lost moisture of the egg.
We were very doubtful of its success to start with. Baking soda is a great leavener, it will allow your cake to expand and rise in the oven. However, it does not contribute to the structure of your cake, nor does it add richness. Nevertheless, we gave it a try. If you want to try this solution, be prepared to work fast. As soon as the amount of baking soda and vinegar come into contact the baking soda starts to react and bubble vigorously.
So pour the batter into the moulds quick and place in the oven immediately. Apple sauce is often mentioned as being a good alternative for eggs. Apple sauce contains moisture as well as starches and pectins which can help set the cake batter.
Of course, we will give you all the details of the experiments we did. We will come to that after giving you the results though!
First of all, none of the egg replacers worked as well as the egg. The egg clearly gave a different type of cake.
The cakes made with it tasted horrible because of the alkalinity, they tasted metal like which is expected if you use too much baking soda. Also, they did not hold on to their structure, the expansion was way to much for the batter to hold on to. It might only work well with recipes specifically made for it, as opposed to recipes where we just replaced the egg. Also ,apple sauce did give a slightly softer texture than the corn starch but missed some lift. Which egg replacer works best depends a lot on your recipe.
That is why we tested different recipes. This first recipe uses very little regular flour and a lot of almond flour. Wheat flour actually gives a lot of support to a cake than almond flour, so the structuring role of egg would be tested. On the other hand, almond flour contains a considerable amount of fat which will help make a rich cake. A pound cake is made with equal weight quantities of eggs, sugar, flour and butter. The corn starch needed some extra lift whereas the baking soda needed some extra support.
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