Can you use extra large eggs instead of to make a cake?

It depends on the recipe. Generally, it's not recommended to use extra large eggs in place of large eggs in a cake recipe without also adjusting the other ingredients. Large eggs usually have a standard weight of around 50-55 grams, while extra large eggs can weigh around 63 grams or more.

Here are some potential issues that could arise if you simply substitute extra large eggs for large eggs in a cake recipe:

1. Different liquid content: Extra large eggs have a higher liquid content compared to large eggs. If you use extra large eggs without reducing the amount of other liquid ingredients (such as milk or water) in the recipe, the batter may become too thin and runny. This can affect the texture and structure of the cake, making it more fragile and prone to collapsing during baking.

2. Imbalance of ingredients: Using extra large eggs without adjusting the other dry ingredients can alter the overall balance of the recipe. The increased liquid content from the larger eggs can affect the proportions of flour, sugar, and other ingredients, potentially resulting in a cake with an off texture or flavor.

3. Over-mixing: To compensate for the thinner batter, you might be tempted to over-mix the cake batter in an attempt to achieve the desired consistency. Over-mixing, however, can lead to gluten development and a tough, dense cake texture.

To use extra large eggs successfully in a cake recipe, you'll likely need to make adjustments to the other ingredients. This may involve reducing the amount of liquid ingredients or increasing the amount of dry ingredients to maintain the proper balance. It's also a good idea to start with a smaller batch or test your adjustments on a small scale before committing to a full-sized cake.

If you're unsure how to adjust the recipe, it's best to stick with using large eggs as specified in the recipe to ensure the best results.