Can corn starch be used as a substitute for eggs in cake mix?

Yes, corn starch can be used as a substitute for eggs in cake mix, but it's not a perfect replacement. Here's why:

How corn starch works as an egg substitute:

* Binding: Corn starch helps to bind the ingredients together, similar to how eggs do. This creates a cohesive structure in the cake.

* Moisture retention: Corn starch helps to retain moisture in the cake, preventing it from becoming dry.

Limitations of using corn starch:

* Structure: Corn starch doesn't provide the same level of structure as eggs. This can result in a cake that's more crumbly and less dense.

* Rise: Corn starch doesn't help with leavening as eggs do. You might need to add more baking powder or baking soda to compensate.

* Flavor: Corn starch doesn't contribute any flavor to the cake, unlike eggs.

Using corn starch as an egg substitute:

* Ratio: For each egg you're replacing, use 1 tablespoon of corn starch plus 1 tablespoon of water.

* Consistency: You may need to adjust the amount of liquid in the recipe to achieve the right consistency.

* Expect differences: The cake may have a slightly different texture and rise than a cake made with eggs.

Alternatives to corn starch:

* Flaxseed meal: Mix 1 tablespoon flaxseed meal with 3 tablespoons of water to replace one egg.

* Applesauce: Use 1/4 cup of applesauce to replace one egg.

* Commercial egg substitutes: These are readily available in grocery stores and often provide a better substitute for eggs.

Overall:

While corn starch can be used as an egg substitute, it's important to understand its limitations and adjust the recipe accordingly. Consider using other alternatives for a more consistent result.