I would like to make a cake from the following ingredients and I’d like it to be as light and airy as possible:
I made a delicious one with the same ingredients except I used sunflower oil instead of eggs. That one turned out to be dense-ish. I’m hoping I can achieve a more fluffy and lighter cake if I use eggs instead of the oil?
So generic query: do eggs make a cake lighter/more airy/more moist/less dense? How many eggs should one use for your average cake, is there a case of too many?
Thanks so much in advance
Good morning. Susie, you can consider a “ROULADE” (Jelly Roll) style cake. It has no butter in it.
Susie, you can consider a “CHEESECAKE” as well It has no place in it for butter.
Susie you say you would consider employing veg oil for the butter. Many recipes lend themselves for a subst. I know how to do that.
Susie, I really would consider using HONEY rather than maple syrup in your recipes.
Susie, if you select a recipe using butter, post it & we will see if it can be made using oil for butter.
Susie, I can eat butter but if I taste it I will spit it out & then wash my mouth out. TERRIBLE taste.
Enjoy the rest of the day young lady.