Do you need eggs to make a cake?

Question

Do you need eggs to make a cake?

Answer 1

It can be done without them, for instance I have a friend who is allergic, and she manages her equivalent, though it isn't quite the same.

Answer 2

Yes you normally need around 2 (depends on what kind of cake)

Answer 3

Mainly, yes. But if you would like to use a substitute, an answer above listed a big list of them, it will change the taste of your cake. :]  

Answer 4

Most cake recipes call for atleast one egg and if you leave them out, you're cake will not work. However, I have a great recipe for a delicious egg-free chocolate cake that you're welcome to:

Egg-free/dairy-free chocolate cake:

(tastes like the "real" thing!)

1 1/2 cups flour

1 cup sugar

1/3 cup cocoa (more for a richer chocolate)

1 tsp baking soda

1 1/2 tsp vanilla

1/2 cup oil

1 1/2 tsp vinegar (optional)

1 cup cold water

mix ingredients and bake at 375 for 25-30 min

Answer 5

yes u do. most cakes need at least an egg

Answer 6

No, you can use a substitute if you don't have eggs on hand.

1 big Tablespoon of Mayo or Miracle whip = 1 egg

Any of these will work:

2 tbsp corn starch = 1 egg

2 tbsp arrowroot flour = 1 egg

2 tbsp potato starch = 1 egg

1 heaping tbsp soy powder + 2 tbsp water = 1 egg

1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.

1 banana = 1 egg in cakes.

Ener-G Egg Replacer - follow directions on box.

Homemade egg substitute recipe

Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here's a low cholesterol egg substitute recipe:

1 tablespoon of nonfat dry milk powder

2 egg whites from large eggs

4 drops of yellow food color

Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.

Answer 7

Simple answer... Yes.

Answer 8

no you don't, you can try Ener-G egg replacer, it's quite good.

check out there website http://www.ener-g.com/

Answer 9

I suppose you could use egg whites, of course it wouldn't be as flavourful or fluffy and moist but it would be alot healthier. Sure egg yolk is a bit fatning but it makes it fluffy and moist.

Answer 10

Yes! In almost all baked goods, you need eggs, unless of course you're making vegan food.

Answer 11

eggs bind (hold) the cake together

Like in a meatloaf

Answer 12

not THIS cake!

Chocolate Pudding Cake

This makes a nice cake layer that magically floats atop a layer of warm, fudge pudding!

3/4 cup granulated sugar

1 cup plain flour

1/4 teaspoon salt

2 teaspoons of baking powder

2 Tablespoons cocoa

½ cup milk

1 teaspoon of vanilla

3 Tablespoons melted, cooled, margarine

Sift sugar, flour, salt, baking powder and cocoa together in bowl. Stir in milk, margarine and vanilla. Batter will look like brownie batter. Spread batter into greased baking dish (Pyrex bowl or 9”x13” dish).

TOPPING:

½ cup of granulated sugar

½ cup brown sugar

1/4 cup cocoa

Mix topping sugars and cocoa together and sprinkle dry ingredients over batter. Pour 1 ½ cups of tap water over all. DO NOT STIR.

Place in oven and bake at 350ºF for 45 minutes or until topping is done. (In the baking process, ingredients will reverse themselves - finished product will look like a brownie on top and have chocolate pudding on bottom.)

Serve in bowls with spoons. Serves 6-8 people. Good with vanilla ice cream or cool whip.

Answer 13

Yes you are going to need eggs to hold the cake together and to stabilize the cake.  They also help to aerate cakes because you whip air into them when mixing.