Eggs are crucial in cake baking as they provide structure and stability to the batter, contributing to the overall texture and height of the cake. They also act as an emulsifier, helping blend ingredients smoothly. Additionally, eggs contribute to the moistness and richness of the cake, enhancing its flavor.
However, we are often left with extra eggs that may be approaching the “sell-by” or “use-by” date. So, if you love cakes and want to know about cakes that use too many eggs, you are at the right place.
This article mentions 7 different cakes that use a lot of eggs and are a perfect treat for egg-loving people.
7 Cakes that Use a Lot of Eggs
Pound Cake
The classic recipe for pound cake includes a pound of each of four ingredients: flour, butter, sugar, and eggs. That’s approximately 8-10 large eggs! The cake’s name comes from this simple recipe. These ingredients are blended, then baked until the cake is golden and firm. Eggs bind the ingredients together and provide a rich, dense texture.
Sponge Cake
This type of cake usually contains about 6-8 eggs. The basic recipe includes eggs, sugar, and flour. The eggs are separated, the yolks are beaten with sugar, and the flour is added. The egg whites are beaten to stiff peaks separately and then folded into the mixture. The large number of eggs, especially whipped egg whites, gives this cake a light, airy texture.
Angel Food Cake
This cake relies heavily on egg whites (about 10-12), which are beaten until they form stiff peaks. Combined with sugar, cream of tartar, salt, cake flour, and vanilla extract, the mixture is gently folded to retain air and then baked. The result is a very light, delicate cake with a soft, moist crumb.
Genoise Cake
This European sponge cake uses about 6-8 eggs. The eggs are whisked with sugar until they form a ribbon stage (when the mixture is thick, and when you lift the whisk, the batter falls slowly, forming a ribbon that will hold its shape for a few moments). Flour and melted butter are then added. The high egg content ensures a firm, yet airy structure, making it suitable for layered cakes or tortes.
Cheesecake
Cheesecakes often call for a generous number of eggs, around 3-5, depending on the size. The basic recipe involves cream cheese, sugar, and eggs, with a crust often made from crushed graham crackers. The eggs contribute to the creamy, dense, and smooth texture that cheesecakes are renowned for.
Custard Cake
This cake typically consists of two layers, a dense cake layer at the bottom and a soft custard layer on top. Depending on the recipe size, the custard layer requires about 4-6 eggs. Ingredients like milk, sugar, and vanilla extract are mixed with the eggs and poured over the cake batter. As the cake bakes, the denser batter sinks to the bottom while the custard floats to the top.
Torta Caprese
This Italian chocolate and almond cake require around 5-6 eggs. It’s a flourless cake made with dark chocolate, butter, sugar, ground almonds, and a generous portion of eggs. The eggs help bind the ingredients together and provide a fudgy, dense texture. The cake is dusted with powdered sugar and often served with a dollop of whipped cream.
Frequently Asked Questions
What other ways can I utilize spare eggs?
Eggs are versatile and can be used in numerous ways beyond baking. They can be boiled for salads or snacks, scrambled or fried for breakfast, used in omelets with various fillings, or incorporated into dishes like quiches, frittatas, or carbonara pasta. Eggs can also be used in making custards or sauces like Hollandaise.
How long do eggs last in a refrigerator?
Generally, fresh eggs can last for about 4 to 5 weeks in the refrigerator. The “sell by” date on the carton can help guide you, but the eggs may still be safe to eat for a week or two beyond this date. Always check for signs of spoilage, such as a bad smell or unusual appearance, before use.
Do eggs expire?
Like all fresh foods, eggs expire and can become unsafe to eat. The expiration date or “best before” date on the carton indicates when the eggs are expected to reach the end of their peak quality. However, they may still be safe to consume for a short period beyond this date, provided they’ve been stored properly and show no signs of spoilage.
What happens if you put extra eggs on a cake?
Adding extra eggs to a cake can result in a denser, moister texture due to the additional protein and fat. However, too many eggs can make the cake heavy or rubbery and may not rise properly. The flavor may also be overly eggy.
What happens if you put fewer eggs in a cake?
Using fewer eggs than a recipe calls for can result in a dry and crumbly cake, as eggs provide moisture and help bind the ingredients together. The cake may also lack structure and not rise properly, and the flavor may be less rich. Replacements like applesauce or mashed bananas can sometimes be used if you’re short on eggs.
