What can be used as a substitute for eggs when making cake. milk cake?

You're asking about substitutes for eggs in both cake and milk cake. While there are many options, the best one for you depends on what you're trying to achieve:

For Cakes:

* Binding: Eggs bind ingredients together, so a substitute needs to do the same.

* Moisture: Eggs add moisture and tenderness.

* Structure: Eggs provide structure and rise.

Substitutes for Eggs in Cake:

* For 1 Large Egg:

* 1/4 cup applesauce: This adds moisture and binds well.

* 1/4 cup mashed banana: Similar to applesauce, it provides moisture and binding.

* 1 tablespoon flaxseed meal + 3 tablespoons water: This creates a "flax egg" that binds and adds moisture.

* 1/4 cup unsweetened applesauce + 1/4 teaspoon baking powder: This combination offers a bit more structure.

* 1/4 cup silken tofu, pureed: Works well in rich chocolate cakes, adding moisture and structure.

* Commercial Egg Replacers: Many brands offer powdered egg substitutes that are specifically designed for baking.

* No Substitute: Some recipes can be made without eggs entirely. These often use a combination of baking soda and buttermilk or yogurt for structure and moisture.

For Milk Cake:

* Milk cake is usually a type of cake made with a lot of milk. It typically doesn't rely heavily on eggs for structure.

* Milk cake recipes often use a small amount of eggs for richness and texture.

* If you're omitting eggs in a milk cake recipe, you might need to adjust the baking time and temperature.

Tips:

* Always follow the specific instructions on the egg substitute you choose.

* Start with a small amount of substitute and adjust as needed.

* Consider using a different cake recipe if you're unsure how a substitute will work.

* Be aware that some substitutes may affect the flavor or texture of your cake.

Let me know if you have a specific cake recipe in mind, and I can offer more personalized advice.