Why do people put eggs in a cake?

Eggs play a crucial role in cakes, contributing to their structure, texture, and flavor. Here's why:

Structure:

* Binding: Eggs act as a binder, holding together the flour, sugar, and other ingredients. The proteins in eggs coagulate during baking, creating a network that gives the cake its shape and prevents it from falling apart.

* Leavening: Egg whites contain air bubbles that are trapped during whisking. These bubbles expand during baking, creating a light and airy texture.

Texture:

* Moisture: The yolk of an egg adds moisture to the cake batter, contributing to a tender and moist crumb.

* Richness: Egg yolks also contain fats that add richness and flavor to the cake.

Flavor:

* Unique Taste: Eggs contribute a subtle, savory flavor to cakes, complementing the sweetness of the other ingredients.

Other Benefits:

* Emulsification: Eggs help to emulsify the fats in the batter, ensuring a smooth and uniform texture.

* Color: Eggs yolks add a beautiful golden color to cakes.

Summary: Eggs are essential for a successful cake. They contribute to its structure, texture, flavor, and overall appearance.