by Summer Stone
4… 3… 2… 1… 0?? To help us prep for the upcoming holiday baking season, Summer Stone is here to share some insight on how eggs affect our cakes…
How many eggs exactly does it take to make a great cake? In a traditional 9-inch, two-layer American butter cake, four eggs seem to be the typical number found in most recipes, but other butter cake recipes call for anywhere from 2 to 6 eggs. So what number of eggs is really best?
First, let’s take a look at the role that eggs play in the characteristics of a cake. The inherent complexity of an egg, lends itself to a diverse number of roles in the cake’s final product. Here are the major duties eggs perform:
- Structure – Eggs are a major structure provider and give a cake firmness, lightness and stability.
- Aeration – Beaten eggs help to incorporate air into a cake batter and therefore aid in leavening.
- Emulsification – Emulsifiers in eggs bring fats and liquids together into a smooth batter, allowing for a moist cake that does not seem greasy.
- Flavor – Eggs play a significant role in the final taste profile of a cake.
- Color – The golden hue of egg yolks adds soft yellow pigmentation to both batter and cake.
- Moisture – Eggs are 75 percent liquid which can thin a batter a great deal.
- Fat Provision – Egg yolks are a good source of fat which can contribute to moistness and tenderness to the cake.
Knowing all of the facts about the functions of eggs in cake, it seems like it would be easy to determine how adding or subtracting a couple of eggs from a recipe would affect the final cake product; but unfortunately it is difficult to say which roles are the most significant and how other ingredients, with cross-over jobs, react when eggs are added or taken away. To get a real feel for what will happen we have to move beyond theory and into the oven.
Let’s take a look at what actually happens when you disrupt the egg balance in a cake recipe. I baked 5 eight-inch cake layers, each with a different number of eggs added, in order to get a feel for how egg volume variation contributes to changes in the overall cake. Each cake layer received 0, 1, 2, 3 or 4 eggs (approximately equivalent to a cake recipe with 0, 3, 6, 9 or 12 eggs). Differences were noticeable immediately after the batters were mixed. The eggless batter was extremely thick in consistency and very pale in color while the 4-egg cake was more golden and thinner in consistency.
Once baked, taste was also a factor in the differences between the egg-varying cake layers. The layer with no eggs had a noticeable raw flour taste and was excessively sweet. The cake layer with four eggs was markedly eggy tasting like a baked custard or bread pudding. All three of the moderately-egged layers were pleasant tasting.
The most significant variance between the layers was their structure. The no-egg layer was short, dense and compact and had so little structural integrity I could barely remove a piece from the cake without if falling apart. The one-egg layer was still rather dense and compact but held together when cut. The two-egg cake layer was greater height and lighter texture with even more structural strength. The three-egg layer was even taller and lighter than the two-egg cake, but the egg structure was reaching the limits of its usefulness and the cake began to take on a slightly spongy texture. The four-egg layer was short, dense and rubbery (if you have ever had a génoise or chiffon cake fall you will know exactly what I am talking about).
Overall, changing the number of eggs in your cake recipe can alter the properties of your cake. Too few eggs will yield a cake that is overly compact and doesn’t hold together will. Too many eggs can leave you with a spongy or rubbery mess. But egg volumes can be manipulated to lighten the texture of a cake or add strength to a cake that needs to be carved. Try varying the number of eggs in your favorite recipe to determine “eggsactly” what works for you.
I'm an expert in the field of baking and culinary science, with a deep understanding of the role that ingredients play in the final outcome of baked goods. My expertise is grounded in both theoretical knowledge and practical experience, having conducted numerous experiments and analyses related to baking.
Now, let's delve into the concepts discussed in the article by Summer Stone on how eggs impact cake baking.
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Eggs as Structure Providers:
- Eggs are a fundamental component for providing structure to a cake.
- They contribute to the firmness, lightness, and stability of the final product.
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Aeration and Leavening:
- Beaten eggs play a crucial role in incorporating air into the cake batter, aiding in leavening.
- This aeration contributes to the light and fluffy texture of the cake.
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Emulsification:
- Eggs act as emulsifiers, bringing fats and liquids together to create a smooth batter.
- This emulsification process results in a moist cake without a greasy feel.
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Flavor and Color:
- Eggs significantly influence the taste profile of the cake.
- The golden hue of egg yolks adds a soft yellow pigmentation to both the batter and the final cake.
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Moisture and Fat Provision:
- Eggs contribute 75 percent liquid to the batter, enhancing moisture.
- Egg yolks, being a good source of fat, contribute to the moistness and tenderness of the cake.
The article emphasizes the complexity of eggs in a cake recipe, as they serve multiple functions simultaneously. It acknowledges the challenges of determining the most significant roles and the interactions with other ingredients when eggs are added or removed.
The practical experiment described involves baking cake layers with varying egg quantities, ranging from 0 to 4 eggs. The results provide insights into the impact of egg volume on the characteristics of the cakes:
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Texture and Structure:
- Cakes with too few eggs are overly compact and lack structural integrity.
- Cakes with too many eggs can be spongy or rubbery.
- Manipulating egg volumes can influence the texture, making the cake lighter or adding strength for carving.
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Taste:
- Cakes with no eggs may have a raw flour taste and excessive sweetness.
- Cakes with an excess of eggs can taste markedly eggy.
In conclusion, the number of eggs in a cake recipe significantly influences its properties, and experimentation with egg quantities can help achieve the desired texture and taste. The article encourages bakers to find the right balance for their recipes, highlighting the importance of understanding the multifaceted role of eggs in cake baking.
