Egg protein coagulation

Egg proteins form bonds with each other as the temperature rises during baking. When a cake has little or no shortening, the sugar molecules scatter through the egg proteins and slow down their coagulation during baking. In addition, sugar molecules raise the temperature at which egg proteins form bonds by surrounding them and interfering with their ability to create bond formations. The cake “sets” or forms the desired solid, screenlike texture once the egg proteins coagulate.