How Does The Number Of Eggs Affect A Cake?

So today we talk about how does the number of eggs affect a cake?

how does the number of eggs affect a cake

If few eggs are added (below 50%) structure, fluffiness and crumb quality are sacrificed. The cakes stay dry and crumble. If more quantity is added (over 120%), too much liquid works against it. The acceptable number of eggs to add is a minimum of 50% and a maximum of 120% with respect to the amount of flour by weight.

That is, you can add the same amount of flour mentioned below, half (50%) or 20% more.

In a basic cake recipe, equal amounts of flour, fat, sugar, and eggs are added. This recipe can be altered by saving the proportions of the ingredients to improve or reduce their quality. Flour is the base ingredient and is taken as 100% to calculate the amounts of the other three ingredients within the allowed range. 

Hence the importance of adding the number of eggs by weight and not in units. Eggs in a recipe are generally quoted in units without specifying the size and this leads to adding more or less quantity. 

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However knowing the number that must be added, a minimum of 50% and a maximum of 120% with respect to the amount of flour by weight, it is not so relevant to add one more egg or one less egg. What is relevant is adding less than the minimum (50%) because it affects the final result of the cake. The cake lacks the attributes of volume, structure, fluffiness and softness characteristic of an egg-enriched dough. Identifying the size of the eggs that are used and knowing their weight allows finding the equivalence to know how many to add. 

The Three Most Commonly Used Egg Sizes 

  • Medium
  • Large
  • And Jumbo

The Average Weight Of Each Size Without Shell

  • Medium: 52.5 gr.
  • Large: 57.5 gr.
  • Extra Large or Jumbo: 64 gr. 

Since I did the task of finding the equivalences by weighing and measuring the eggs, I chose to cite the quantity in units in my recipes, noting the size, weight in grams, and cup measurements to better guide those who prepare them. To find the equivalences of measurement in weight and volume of the eggs, a set of measuring cups or measuring jugs is used. The result of doing it with jumbo size eggs is:

  • 1 Jumbo-size Egg is equivalent to ¼ cup (64 gr. Approx.)
  • 2 Jumbo-size Eggs are equal to ½ cup (125 gr. Approx.)
  • 4 Jumbo eggs make 1 cup and weigh 250 gr. approximately.

If Medium eggs are used, 5 units equals 1 cup. The eggs are added whole or separated according to the cake: 

  • For cakes with the creaming method, the eggs are added whole and one by one, not adding the next until the previous one is well mixed. In this way the batter remains stable and the structure of the cake is consolidated. 
  • For cakes with the combined method the eggs are added separately. First the yolks are incorporated when starting the shake and at the end the whites beaten to the snow.  Results in a cake with good volume and fluffiness. 
  • For cakes with the bowl method the eggs are added whole. The dry ingredients are mixed first and then the eggs are added with the liquid ingredients. It produces a moister cake, with a fine and smooth texture but denser and with less volume than with the cream and mix method.

To take note:

  • Eggs should be at room temperature. Cold eggs don’t mix well and don’t add enough air to the batter to create fluffy, voluminous cakes.
  • However, if it is about separating yolk and white, prefer eggs just removed from the cold. The yolk will last longer without breaking.
  • Not so fresh eggs are less slimy and better for mixing. The more liquid the white is, the better it is to beat it and create volume.
  • The whole egg is a liquid component and should be considered as such when other liquids are added to the recipe so as not to unbalance it

What Do Eggs Do In A Cake?

Eggs play a very important role when it comes to preparing cakes, cookies, meringues and pastry creams, as they are responsible for providing structure and stability to mixtures, as well as adding moisture to cakes, or acting as glue or glaze. .

Between yolks, whites, or whole eggs, the functions of an egg can overlap and vary from recipe to recipe. Therefore, it is important to know how each of these ways affects the result of a recipe.

What Is The Purpose Of Egg Yolk In Baking?

Recipes that use only egg yolks do so because of their fat content, as well as their emulsification capacity. We must know that fat adds an extra flavor and a smooth texture to bakery products.

On the other hand, yolks have the ability to bind liquids and fats, creating an emulsion that does not allow them to separate. This process helps to create a more homogeneous mixture of ingredients, and gives an even distribution of liquids and fats to obtain smooth and creamy mixtures.

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What Is The Function Of Egg White In Baking?

When the egg whites are used alone, they play a totally different role than the yolks, especially if they are beaten. Whipping the egg whites means incorporating millions of air bubbles into them, creating a foam that is stable enough to make a dough. Sometimes, it is necessary to give them greater stability, so acidic elements such as lemon juice or cream of tartar are usually added.

Whipped egg whites are usually used as a natural leavening in delicate cakes. In the heat of the oven, the air trapped in them begins and expand, causing the mixtures to rise without the need for yeast. In fact, history tells that in the past, before the existence of baking powder, beaten egg whites were used to prepare cakes and biscuits.

The Role Of Whole Eggs In Baking

When using whole eggs in a recipe, you get the benefits of both parts of the egg: the yolk and the white. Although the whole egg is not as good as the yolks to create an emulsion, they do serve to make good unions of these, especially in cakes and cookies.

It is important to know that eggs harden and solidify when heated, which gives structural support to delicate desserts and cakes. At the same time, the eggs make our breads softer and softer, with a lighter texture, and with more delicate crumbs.

If mixed with sugar, the eggs help to trap and hold air, enough to make what we bake light and tall, but also add moisture and flavor. Now, if the yolks and whites are used separately in the same recipe, then it is when the best of their properties are obtained, because while the yolks give richness to the dough, the whipped whites give it lightness and stability.

I hope this article helped you learn how does the number of eggs affect a cake. You might also want to check out our guide on how to create a sponge cake and our guide on how to create red velvet cake recipe step by step.

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