What is the purpose of eggs in a cake mix?

Eggs play a crucial role in cake mix, contributing to a number of important qualities in the final product:

Structure & Texture:

* Binding: Eggs act as a binder, holding the ingredients together, creating a cohesive structure for the cake.

* Air Incorporation: When whisked, egg whites incorporate air, creating a light and airy texture in the cake.

* Moisture: Egg yolks contribute moisture, ensuring a tender and moist cake.

Flavor & Color:

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

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

Other Benefits:

* Emulsification: Eggs help to emulsify fats and liquids, creating a smooth and uniform batter.

* Stability: They help stabilize the batter, preventing it from collapsing during baking.

In summary, eggs are essential for creating a well-structured, flavorful, and appealing cake. They provide the necessary binding, airiness, moisture, and color to make a successful cake.