How do eggs help cakes to bake?

Eggs play a crucial role in baking cakes and contribute to their structure, texture, colour, and flavour. Here are the key functions of eggs in cakes:

1. Binding:

Eggs act as a binder in cake batter, holding all the ingredients together. The proteins in eggs coagulate when heated, forming a network that traps air and solidifies the cake.

2. Structure and Leavening:

Eggs are responsible for the rise and structure of cakes. When eggs are beaten, they incorporate air into the batter, creating bubbles that expand during baking. This expansion provides lift and volume to the cake.

3. Emulsification:

Egg yolks contain lecithin, an emulsifier that helps combine fat and water-based ingredients in a cake batter. Emulsification ensures a smooth and even distribution of ingredients, preventing separation.

4. Moisture and Richness:

Eggs contribute to the moisture content of cakes, making them tender and preventing dryness. They also add richness, flavour, and colour to the batter.

5. Colour and Appearance:

Eggs give cakes their characteristic golden brown colour when baked. This colour comes from the Maillard reaction, which is a chemical reaction between amino acids and sugars that occurs during baking.

6. Flavour:

Eggs impart a distinct flavour to cakes, adding depth and enhancing other ingredients' flavours. The choice of egg yolks or whole eggs can further influence the flavour of the cake.

In addition to these functions, eggs also provide nutritional value to cakes, including protein, vitamins, and minerals. Overall, eggs are essential ingredients in cakes, contributing to their texture, structure, colour, and flavour, and making them a delicious and versatile dessert.