Most cake recipes require eggs, but what happens when you run out eggs? Fret not, there are plenty of egg substitutes out there when a recipe calls for them. Learn how to substitute egg in a cake batter today!
The world of baking has never been easier for beginners now. Cake mixes come in boxes making it practical for everyone to bake cakes. Because they are so fast to put together with a few steps—they also do not take much time to bake and the outcome is a fresh and tasty cake that would perk up anyone’s day. Just by switching up some ingredients or flavorings too, you might be able to make something extra special from a boxed cake mix!
But there is a catch. Most cake mixes require eggs for you to make the batter. Therein lies the problem, what do you do when you do not have eggs? And that is not the case, you are following a vegan diet and are abstaining from consuming eggs. Or you are just looking for other alternatives for eggs.
We got your back for this so cheer up! You are still going to make your favorite cakes using a boxed cake mix. Here is how to substitute egg in a cake batter!
Why cake batter calls for eggs?
Now before we start replacing the eggs, it is important to understand the role they play in the cake batter. How else are we supposed to substitute eggs then if we do not know its purpose in the cake batter? What happens when you mix eggs into the batter?
So, the eggs contribute a significant role in our cakes. The most important job of eggs in cake batter is to contribute to the protein structure of egg yolk and white. The protein coagulates during the baking of the cake and, together with the starch in the flour, and forms the crumb of the cake. Having not enough eggs may cause the cake to be too soft or flat. Yet, using too many eggs can make your cake unpleasantly tough and chewy.
A closer look at the eggs
Egg Yolk – Egg yolks are not just a protein provider in the cake batter, but it also contributes some fat, flavor, and emulsifying lecithin (the amount of fat makes the batter taste rich and smooth). Thanks to emulsifiers that can hold water and fat together, adding further egg yolks to the batter allows the batter to carry extra liquid and, consequently, extra sugar. This helps produce a moister and sweeter cake that may still bake up with a decent structure instead of falling into an icky mass.
Egg Whites – When egg whites are separated from the yolks, they can used as a leavening agent. Whipping egg whites has the same effect as cooking whites. Its proteins will unfold, reattach, and trap water. And since whipping egg whites makes them partially ‘cooked’, they do not contribute significantly to a cake’s structure.
How to substitute egg in a cake batter
Now that we have established the use of eggs in a cake batter, we can now move on in replacing them with the right ingredients to create the ultimate egg-free cake batter!
Vinegar and Baking Soda
One of the simpler egg substitutes in a cake mix is vinegar and baking soda. Simply combine 1 teaspoon of baking soda with 1 tablespoon of vinegar in a separate bowl to replace an egg. Mix them well. This helps to give volume to your cake batter that is usually provided by the eggs. While these substitutes may not provide much flavor to your cake, it still is a handy substitute as these are ingredients you will have.
Plain Yogurt
Another fantastic egg substitute would be plain yogurt. A ¼ of a cup of yogurt can be used to replace one egg in your box cake mix recipe. Packed with healthy protein and consists of a smooth texture, it makes sense for it to take place of eggs in a cake mix. Also, another important thing to be aware is that yogurt does not act as a leavener, but it will make your cake a little bit dense. If you are on a vegan diet, just substitute with plain soy yogurt. That alone would do the trick!
Tofu
Asians, lift your hands in joy. All hail the silken tofu. A silken tofu has all the necessary protein needed to be a cake stabilizer as it bakes. It also has a very subtle taste which makes it a favorite egg substitute among bakers. But do not use up a block of tofu directly! You got to blend it first so it becomes nice and creamy. Note that tofu should only be used to replace a maximum of two eggs per recipe. Using more than that amount will make your cake too dense. ¼ cup pureed, smooth tofu is a perfect substitution for 1 egg. (Also, check out this amazing Tofu Cheese Panna Cotta recipe)
Ripe Banana
This one is easy. Just grab a banana and mash it. A ¼ cup mashed banana (about half a small banana) replaces one egg in your boxed cake mix recipe. A mashed ripe banana not only gives the cake a brown shade, but it also adds a natural banana sweetness to your cake mix. Also, you get extra nutrition too as bananas are filled with potassium and vitamin C.
See? You will never run out of substitutes for eggs! Select any of these egg substitutes and see the results for yourselves! If you enjoyed reading this article, then you might enjoy DIY Cake Flour and Ways To Tell Your Cake Is Done too! Happy baking as always.
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