date:Oct 31, 2018
s their weight in other ingredients. They improve cell structure, extend shelflife, and generally contribute positively to a cakes form, appearance, texture, and flavor.
Depending on the type of cake being produced, the percentage of egg used can vary from 25% of the formulation to more than 40%. The type of cake will also influence whether whole eggs, egg white, or strictly yolks are used.
For example, angel food cake demands that egg white comprise an ideal 41.5% of the formulation. Egg whit