How does the amount of eggs used in a cake affect how high it rises?

Eggs play a crucial role in determining the height and texture of a cake. The number of eggs used directly affects the leavening power and structure of the cake. Here's how the amount of eggs impacts the height of a cake:

1. Leavening Agent: Eggs act as a natural leavening agent in baking. They contain proteins, particularly egg whites, which form a foam when whipped. This foam traps air and expands during the baking process, causing the cake to rise. The more eggs used, the more air is incorporated, resulting in a higher cake.

2. Emulsification: The fats in egg yolks act as emulsifiers, helping to combine the water-based and fat-based ingredients in a cake batter. This creates a stable emulsion that traps air bubbles and prevents them from collapsing during baking. More egg yolks contribute to better emulsification, leading to a higher rise.

3. Protein Content: Egg whites are high in protein, primarily albumin. When whipped, these proteins denature and form a strong, elastic network that holds the air bubbles in the batter. The more egg whites used, the stronger the protein structure, which leads to a higher cake.

4. Custard Formation: In some cake recipes, eggs form a custard-like structure when combined with other ingredients like sugar and flour. This custard provides additional structure and support, helping the cake to rise higher.

5. Moisture: Eggs contribute moisture to the cake batter, which affects the cake's overall texture and density. More eggs add moisture, resulting in a denser and heavier cake that may not rise as high as one with fewer eggs.

6. Egg Size: The size of the eggs also matters. Larger eggs contain more egg white and yolk, which means they have a greater leavening effect. Using large eggs instead of small or medium eggs will result in a higher cake.

In summary, the number of eggs used in a cake directly influences the height and texture. More eggs generally lead to a higher cake due to increased leavening, protein content, and moisture. However, it's important to balance the number of eggs with other ingredients in the recipe to achieve the desired outcome. Excessive eggs can make a cake dense and heavy, while too few eggs may result in a flat and compact crumb.