3 Egg Sponge Cake Recipe | CDKitchen.com (2024)

FAQs

What happens if I use 3 eggs instead of 4 in a cake? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

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.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Go with room temperature ingredients

Make sure that the butter you use is not too cold. Using cold butter can make you over-mix since it takes a long time to thoroughly mix butter, sugar and eggs. You can end up with a cake that is too heavy. Avoid all that by simply using room temperature ingredients.

A regular boxed cake mix usually calls for 3 whole eggs. You can add four and the cake comes out a little more dense and moist. Or, you can add 1–2 egg yolks to get it even more rich and dense. Density in a cake isn't necessarily a bad thing.

One option is to use 2 eggs and add an extra 1/4 cup of liquid, such as milk or water, to make up for the missing egg. Another option is to use 2 eggs and add in 1/4 cup of unsweetened applesauce or mashed banana to add moisture and binding properties.

Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.

Make sure that all of the ingredients are at room temperature. If the ingredients are at different temperatures then they may not combine properly and the cake will be dense. If the eggs are stored in the fridge then remove them several hours before using, so they are properly at room temperature.

APPLESAUCE

About ¼ cup of applesauce can work as an egg replacement in baking for dense baked goods like brownies or cookies. While you can use applesauce in sweets like cakes and cupcakes, you may need to add an extra ½ teaspoon of baking powder to your dry ingredients to create a light and airy final product.

A regular boxed cake mix usually calls for 3 whole eggs. You can add four and the cake comes out a little more dense and moist. Or, you can add 1–2 egg yolks to get it even more rich and dense. Density in a cake isn't necessarily a bad thing.

What happens if I use 1 egg instead of 2 in baking? ›

Half the recipe and make half as much. Eggs are important in adding “loft” and lightness to the finished product. As they batter cooks, the eggs heat up and release steam, and the steam is what makes the air bubbles in the final product. Half as many eggs as the recipe calls for CAN make a dense unpleasant product.

The spongy texture and moist flavor that oil creates can be a boon to certain recipes. Not to mention oil is cheaper and easier to work with. Butter will always provide superior flavor and that melt-in-your-mouth texture. In many recipes, combining the two gives the best of both worlds.

Because of this caster sugar is generally the most versatile and preferred of the two when baking – its small granules mixes more easily and dissolve more readily when combined with other ingredients giving biscuits, cakes, pastries etc.

When a recipe calls for just one or two eggs, feel free to substitute any size. For larger quantities, follow these substitution guidelines: 3 large eggs are equivalent to: 3 medium eggs, 3 extra-large eggs, 2 jumbo eggs. 4 large eggs are equivalent to: 5 medium eggs, 4 extra-large eggs, 3 jumbo eggs.

Yogurt. Plain, unsweetened yogurt works well to replace eggs in boxed cake mix. It is packed with protein, just like eggs, and it will make your cake very moist and dense. Once again, it is best to only replace up to four eggs with plain yogurt, or the texture of your cake will get a little chewy.