Can you substitute mayoNnaise for eggs in a cake recipe?

No, you cannot directly substitute mayonnaise for eggs in a cake recipe.

Here's why:

* Eggs provide structure and moisture: Eggs act as a binder in cakes, helping to hold the ingredients together and create a stable structure. They also contribute to the cake's moisture and tenderness.

* Mayonnaise is an emulsion: Mayonnaise is primarily an emulsion of oil, vinegar, and egg yolks. While it does contain egg yolks, it also contains a lot of fat and acid, which can drastically alter the texture and flavor of the cake.

* Mayonnaise lacks the functionality of eggs: The protein in egg whites helps to create air pockets in cakes, contributing to their lightness and airy texture. Mayonnaise does not have this property.

Instead of substituting mayonnaise for eggs, consider these options:

* Use a commercial egg replacer: These products are designed to mimic the functionality of eggs in baking.

* Use a flaxseed gel: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes to form a gel. This can be used to replace one egg in most recipes.

* Use applesauce: Applesauce can be used as a 1:1 replacement for eggs in some recipes, but it may result in a denser cake.

* Use mashed bananas: Similar to applesauce, mashed bananas can replace eggs in certain recipes, but may affect the flavor.

It's important to note that substituting eggs with alternatives may affect the final texture and flavor of the cake. It's always best to test a small batch first to ensure you achieve the desired results.