Famous one-egg cake recipe can be made in less than an hour (2024)

FAQs

What happens if I'm one egg short for a cake? ›

You will end up with an edible cake but it will not turn out as the recipe intended because it won't rise so much and the texture will be denser. It's better to add 2oz or 3–4 tablespoons of something wet to replace the missing egg. (Search online for egg replacements).

By removing this structure-building ingredient, you make the cake less structurally sound, so it becomes less fluffy and more likely to fall apart. Additionally, eggs also add to the cake's flavor profile, so cakes without eggs may taste too sugary.

Usually it takes anywhere from 3 to 5 minutes of beating eggs and sugar using an electric mixer to reach ribbon stage. But don't rely on time. Instead, use some key visual clues to recognize when you've succeeded: Texture: The mixture should have thickened significantly, becoming almost foam-like.

I. A foam cake (unshortened cake) is a light, airy, spongy cake with little or no fat. They have a high proportion of eggs to flour and are leavened primarily by air beaten into whole eggs or egg whites. Foam cakes include sponge, chiffon, meringue, and génoise.

Use the 1 whole egg the recipe calls for, but reduce any liquid also used (water, milk or oil) by 1 teaspoon once halved.

Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.

1 box of chocolate cake mix 1 cup of mayo Sub mayo in place of the oil and eggs called for on your box of chocolate cake mix, add water as instructed, and bake as instructed. Top with frosting of choice (I made a chocolate glaze) and enjoy! It does not taste like mayonnaise but it is incredibly rich and moist!

Substitutes like vinegar and baking soda, plain yogurt or buttermilk can help keep cake light, airy and structurally sound. Replace each egg with 1 teaspoon of baking soda combined with 1 tablespoon of vinegar, ¼ cup of plain yogurt or ¼ cup of buttermilk.

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.

What happens if I use 2 eggs instead of 3 in cake mix? ›

The ratios are wrong, and it will affect the texture of your cake. It will be denser than if you used the correct number of eggs and it will be crumbly, since the protein in egg whites provides structure that holds the cake together.

Many cake recipes call for separating the eggs, mixing the yolks with the other ingredients, rhen folding in the whites whipped with some of the sugar, or just whipped to stiff peaks. It helps make the cake lighter, but you have to fold the whites in carefully, so you don't deflate them too much.

For chemically-leavened cakes — that is, cakes calling for baking powder or baking soda — it's OK if you don't remember to add the eggs until the end. Martina says, “Late in the mixing stage, eggs will incorporate better if you lightly beat them before adding to the batter.

Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Its aerated texture comes from whipped egg white.

Both foam cake methods use beaten eggs to give the cake volume, not a chemical leavener as in butter cakes. When the eggs are beaten air cells form in the batter and these cells will expand in a hot oven giving the cake its volume and structure.

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

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.

Boxed cake mixes tend to be lighter in consistency, but if you're craving that thicker, moister, denser cake, then all you have to do is add an extra egg to your mix. The additional fat in the egg yolk helps create a more tender and moist cake that is full of flavor.