date:Oct 31, 2018
s, which deliver structure to baked goods, are the most difficult to duplicate with any single alternative ingredient.
McKee goes on to explain that egg ingredients play a vital role in the color, flavor, texture, structure, and leavening in multiple baking applications and industry staples. Yellow batter cake, sponge cake, muffins, brownies, and cookies all rely on this natural workhorse of an ingredient.
When specifically applied to cake making, eggs are capable of leavening five to six time