What does the egg do in a cake?

Eggs play a crucial role in cakes, contributing to several key aspects:

Structure:

* Binding: Eggs act as a binder, holding the ingredients together and giving the cake its structure. The proteins in eggs coagulate during baking, forming a network that traps the other ingredients.

* Aerating: When beaten, eggs incorporate air into the batter, making it light and fluffy. This aeration gives the cake a tender crumb and helps it rise in the oven.

* Moisture: Eggs contribute moisture to the cake batter, helping to keep it moist and prevent it from becoming dry.

Flavor:

* Richness: Eggs add richness and flavor to the cake, enhancing the overall taste.

Other Benefits:

* Color: Eggs can contribute to the golden color of the cake crust.

* Emulsification: In some cakes, eggs help to emulsify fats and liquids, creating a smooth batter.

Different Types of Eggs:

* Whole Eggs: Offer a balance of structure, flavor, and richness.

* Egg Yolks: Contribute more richness and color, but less structure.

* Egg Whites: Used for their aerating properties, resulting in lighter cakes.

Overall, eggs are essential for creating a delicious and successful cake. They contribute to the cake's structure, texture, flavor, and appearance.