Are You Over-Egging the Pudding?
From providing aeration to fat provision, eggs perform a range of diverse jobs in our baked treats.But just how many eggs exactly does it take to make a great cake? 1…2…3…more?To help make sure your cakes are rising to the top, Saad Raja sharing with you some of his top tips on using eggs in cakes. Let’s crack on…
Eggs the question
What do eggs bring to a cake? Knowing all the functions of an egg helpful for understanding what you want. Eggs play a vital role in the characteristics of a cake, so their inclusion can affect several key factors.
- Structure: eggs provide major structure, giving a cake lightness, firmness and stability.
- Aeration: beaten eggs incorporate air, helping to make your cake taller and fluffier.
- Colour: the golden yolks give your cake the traditional soft yellow hue.
- Emulsification: emulsifiers in eggs brings fats and liquids together. This gives a smoother batter and moist cake that doesn’t feel greasy.
- Moisture: did you know eggs are 75% liquid? This can thin your batter a great deal.
- Flavour: eggs play a significant role in the taste of the cake.
- Fat provision: egg yolks are a good source of fat. This fat contributes to the tenderness and moistness of a cake.
With eggs having all these roles, it’s difficult to work out just how many you’ll need in each cake. Add in the other ingredients and it only becomes harder. Let’s move beyond the theory and look at these cake batters … Read More ...