Can you use curd insted of egg in cake?

You can definitely use curd instead of eggs in cake! It's a great egg substitute for a few reasons:

Why Curd Works:

* Adds Moisture: Curd is naturally moist, which helps keep the cake tender and prevents it from drying out.

* Provides Structure: The proteins in curd, like those in eggs, help bind the ingredients together and create a stable structure.

* Flavor: Curd adds a subtle tanginess to the cake, which can be lovely in some recipes.

Tips for Using Curd in Cake:

* Use Full-Fat Curd: Choose a full-fat, thick curd for the best results. This will ensure the cake has the proper texture.

* Adjust Liquid: Curd can be slightly thinner than eggs, so you may need to adjust the amount of other liquids in the recipe (like milk or buttermilk).

* Don't Overmix: Overmixing the batter can lead to a tough cake, so be careful not to over-work it when incorporating the curd.

* Choose the Right Recipe: Some recipes are better suited for egg substitutes than others. Look for recipes specifically designed to work with curd or other egg replacements.

Examples of Cakes with Curd:

* Lemon Curd Cake: This is a classic combination that highlights the tanginess of the curd.

* Carrot Cake: Curd can be used as a substitute for the eggs in a moist and delicious carrot cake.

* Spice Cake: Curd works well in spice cakes, adding a delightful complexity to the flavors.

Overall: Using curd instead of eggs in cake is a great way to make a delicious and moist cake. Just be sure to use the right type of curd and adjust the recipe as needed for optimal results.