Why is egg used in cake baking?

Eggs play a crucial role in cake baking, contributing to several important aspects of the final product:

Structure:

* Binding: Eggs act as a binder, holding the dry and wet ingredients together. The proteins in egg whites coagulate when heated, creating a framework that traps air and moisture.

* Emulsification: Egg yolks contain lecithin, a natural emulsifier that allows fat and water to mix evenly. This creates a smooth and consistent batter.

* Volume: Egg whites whip into a stable foam that incorporates air, adding volume and lightness to the cake.

Texture:

* Tenderness: Eggs contribute to the cake's tenderness by adding moisture and a delicate texture.

* Moisture Retention: Eggs help retain moisture in the cake, preventing it from becoming dry and crumbly.

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

Other Benefits:

* Color: Egg yolks impart a golden yellow color to the cake.

* Nutrition: Eggs provide protein and other nutrients to the cake.

Specific Roles:

* Angel Food Cake: Egg whites are beaten to stiff peaks, creating a light and airy structure.

* Pound Cake: Eggs are essential for providing richness and structure.

* Butter Cake: Eggs help emulsify the butter and sugar, creating a smooth and tender cake.

In summary, eggs are a vital ingredient in cake baking, contributing to its structure, texture, color, and flavor. They play a multifaceted role, ensuring the cake's success.