Egg Variations

Eggs provide structure and richness to a cake. Simply cutting out the eggs leads to a cake that looks pale and has a paste-like texture, similar to cookie dough. The standard amount of eggs yields a cake with an even, fine crumb.

Doubling the quantity of eggs makes large air pockets and a rubbery texture. This is to be expected because eggs are 75 percent water, so the result is similar to adding too much liquid. So if you wish to add more eggs to your cake, you’ll need to decrease another liquid in the recipe.