How much mayonnaise do you use to replace eggs in a cake?

Here's why:

* Eggs provide structure and moisture: Eggs contribute to the structure of cakes by binding ingredients and creating a cohesive batter. They also add moisture.

* Mayonnaise is an emulsifier: Mayonnaise's primary function is to emulsify oil and water. While it does contain oil, it's not a suitable replacement for eggs' structural and binding properties.

Alternatives for Replacing Eggs in Cakes:

* Applesauce: 1/4 cup applesauce replaces 1 egg.

* Mashed banana: 1/4 cup mashed banana replaces 1 egg.

* Flaxseed "egg": 1 tablespoon ground flaxseed mixed with 3 tablespoons water replaces 1 egg.

* Commercial egg replacer: These are readily available at grocery stores. Follow the package directions for specific ratios.

Note: Using egg replacements may slightly alter the texture and flavor of the cake. Experiment to find what works best for you.