Measurements

• Substitute 1 tablespoon of cornstarch for every one egg called for. However, as a dry ingredient is being added in lieu of a wet one, the moisture must be made up through other ingredients. With every tablespoon of cornstarch added, 2 tablespoons of liquid also need to be used in the recipe. For instance if the recipe calls for one egg and milk, add an additional 2 tablespoons of milk. Alternatively, add 2 tablespoons of water to the wet ingredients as they are being whisked together.

Adding

• Add the cornstarch to the dry ingredients, generally consisting of flour, salt, baking powder or soda, and occasionally sugar. Whisk them all together using a sifter, to ensure there are not clumps. Eggs are generally added to the wet ingredients, including vanilla and butter, but this does not work for cornstarch, as it could become lumpy and provide an undesired texture to the cake.

Considerations

• Do not add too much cornstarch, as the texture can be unpleasant. Custard powder is typically created from cornstarch, with flavor and coloring added. If you want to add more flavor to a baked good, substitute custard powder instead of cornstarch for eggs. Vanilla suits almost all flavors, while chocolate custard powder is perfect for intensifying a chocolate cake. Cornstarch and custard powders also can be substituted for eggs in homemade ice cream and other baked goods.

Alternatives

• Vinegar and baking soda work well together to bind and rise cake batter. Use 1 teaspoon of baking soda with 1 teaspoon of vinegar in place of one egg. The reaction between the two causes leavening bubbles. If baking powder is called for in your recipe, increasing it by 1/2 teaspoon will substitute for one egg. Store-bought egg substitutes can also replace eggs in baked goods. Follow package instructions for how much to use.