What are the functional properties of eggs in cake batters?

Eggs play a crucial role in cake batters, contributing to several functional properties that give cakes their characteristic texture, structure, and flavor:

1. Structure:

* Binding: Egg proteins (albumen and globulin) coagulate during baking, forming a network that traps air bubbles incorporated during mixing. This network provides structure and prevents the cake from collapsing.

* Emulsification: Eggs act as emulsifiers, helping to suspend fat (like butter or oil) evenly throughout the batter. This prevents fat from separating and ensures a consistent texture.

2. Texture:

* Tenderness: Egg yolks contain fat that contributes to a tender and moist cake crumb.

* Volume: The air bubbles incorporated during mixing, along with the protein network, help to create a light and airy texture.

3. Flavor:

* Richness: Egg yolks contribute to the richness and flavor of the cake.

* Color: Eggs impart a pale yellow color to cakes.

4. Other Properties:

* Moisture: Eggs add moisture to the batter.

* Heat Transfer: Egg proteins act as heat conductors, helping to distribute heat evenly during baking.

Specific Functions of Egg Whites and Yolks:

* Egg Whites: Primarily responsible for structure and volume due to their high protein content.

* Egg Yolks: Contribute to tenderness, richness, and color due to their fat and lecithin content.

In summary, eggs are essential ingredients in cake batters, providing structure, texture, flavor, and moisture, leading to a delicious and satisfying cake.