A Little About Egg Beaters

• Egg Beaters are made with 99 percent egg whites, with beta carotene added in for color. Vitamins A, D, E, B-12, folic acid and riboflavin are also added to provide the nutrients lost with the removal of the egg yolks. Egg Beaters are high in protein, with each serving containing about 5 grams of protein -- about the same amount found in a large egg.

A Little About Pound Cake

• Pound cake is a dense, rich cake that has been enjoyed in the United States and England for over 200 years. Although options for varieties are practically endless, pound cake is traditionally flavored with vanilla and commonly served with fruit and whipped cream. Pound cake got its name from its original recipes, which called for a pound each of eggs, butter and flour.

The Role of Egg Beaters in Pound Cake

• Eggs serve several important purposes in pound cake, almost all of which Egg Beaters can fulfill. Both eggs and Egg Beaters provide a great deal of moisture, which helps to bind the cake's dry ingredients together. Both help to keep the cake from drying out during baking. Both add protein, which coagulates as the cake bakes, helping it to firm it up and hold its shape. And both give the cake a very light yellow color -- provided by the yolks in the case of eggs, and by the beta carotene in the case of Egg Beaters. Pound cake made with eggs may be slightly more rich and tender due to the added fat egg yolks provide, but the taste and texture should be quite close.

Substitution Guidelines

• To substitute Egg Beaters for eggs, use 3 1/2 tablespoons of Egg Beaters for each egg. Pound cakes require about four or five eggs, depending on the recipe and the size of the eggs used.