Can you add evaporated milk instead of egg in cake?

You can't directly replace eggs with evaporated milk in a cake recipe. Eggs play a crucial role in cake structure and texture, contributing to:

* Structure: Eggs act as a binder, holding the ingredients together and providing a framework for the cake.

* Texture: Eggs add richness, moisture, and a tender crumb. They also help to create air pockets during mixing, which contributes to a light and airy texture.

* Flavor: Eggs contribute a subtle flavor to cakes.

Substituting Eggs with Evaporated Milk

While you can't completely replace eggs with evaporated milk, there are alternatives that will help you achieve a similar result:

* Commercial Egg Replacers: These are readily available in grocery stores and are designed to mimic the functions of eggs in baking.

* Applesauce: This is a great substitute for adding moisture and binding. Use 1/4 cup of unsweetened applesauce for each egg you're replacing.

* Mashed Banana: Similar to applesauce, mashed bananas add moisture and a subtle sweetness. Use 1/4 cup of mashed banana for each egg you're replacing.

* Yogurt: Greek yogurt is particularly effective as an egg substitute. It provides a creamy texture and adds a subtle tang. Use 1/4 cup of plain yogurt for each egg you're replacing.

Important Considerations:

* Adjusting the Recipe: When using substitutes, you might need to adjust the amount of flour and liquid in the recipe to achieve the desired consistency.

* Flavor: Be aware that these substitutes will alter the flavor of the cake slightly.

* Texture: The texture of the cake may also be slightly different.

Tip: If you're unsure about the best substitute for your recipe, it's always a good idea to consult a reliable baking resource or experiment with small batches to find what works best.