Why does it matter how many eggs go in a cake?

- Structure: Eggs provide structure and bind the ingredients together. They contain proteins that coagulate when heated, creating a network that gives the cake its shape and prevents it from crumbling.

- Leavening: Eggs act as a leavening agent, helping the cake to rise. When beaten, eggs incorporate air into the batter, which expands during baking and creates a light and fluffy texture.

- Emulsion: Eggs help to emulsify the ingredients in a cake batter, preventing the fat and water from separating. This is important for achieving a smooth and consistent cake texture.

- Color and Flavor: Eggs contribute to the color and flavor of a cake. The yolks provide richness and a yellow color, while the whites add airiness and a slightly sweet flavor.

- Nutritional value: Eggs are a source of various nutrients, including protein, vitamins, and minerals. Adding eggs to a cake enriches its nutritional content.

The optimal number of eggs in a cake recipe depends on the desired texture and consistency. More eggs typically result in a denser, richer cake, while fewer eggs produce a lighter, airier cake. It is important to follow the recipe carefully and use the recommended number of eggs to ensure the best results.