This is the fourth in a series of 7 “Cake Batter” classes. We’ve been using the traditional “quatre quarts” pound cake recipe as a tool to understand the science of cake batter.
The same recipe made with varying amounts of eggs, yolks and whites.
In the 3rd class we looked at one of the cake structure-builders, flour. We learned that low protein, chlorinated cake flour produced a cake with a light and tender texture. Now it’s time to learn about the other structure-builder for cake batter – eggs.
To learn detailed information about the composition and science of eggs as an ingredient, please visit the Baking Ingredients – Eggs page. This class will focus specifically on eggs in pound cake batter.
Whipping the egg whites in the pound cake batter improved the texture of the cake.
Eggs in Cake Batter:
The most important job of eggs in a cake batter is to contribute structure building proteins from both the yolk and the white. The protein coagulates as the cake bakes and, along with the starch from the flour, forms the cake crumb.
So what does all this mean for our pound cake recipe? It means we can alter the cake significantly by manipulating the number of eggs, yolks and whites in the batter.
The yolk contributes protein, but also some fat, flavor, and emulsifying lecithin. Because emulsifiers hold water and fat together, adding extra egg yolks to the batter enables the batter to hold extra liquid and, consequently, extra sugar. This helps create a moister and sweeter cake that will still bake up with a good structure rather than falling into a gooey mass.
When separated from the yolks and whipped to a foam, egg whites can be used to leaven a cake. Whipping egg whites has the same effect as cooking whites- the proteins unfold, reattach and trap water. Since the whipped whites are already partially “cooked” they don’t contribute as strongly to the structure of the cake. In my testing I found that a cake made with the same proportion of yolks and whites had a softer texture when the whites were whipped and folded into the batter.
If you find your cake recipe tends to be on the dry side, try swapping out some of the egg whites for extra yolks. If you find your cake has a poor structure or is gummy, you can add some extra whites. Want to lighten up the texture without adding more baking powder? Separate and whip the whites and fold them into the batter.
More Cake Tests!
I wanted to see how changing the number of yolks and whites in our pound cake recipe would affect the final product. So I baked six cakes, changing the number of yolks and whites for each test. I kept the other ingredients (butter, sugar, flour) to 8 oz each. Though I varied the number of yolks and whites, I kept the total weight of eggs for each test at 8 oz. For the last two tests I separated the eggs, whipped the whites with 2 oz of the sugar, and folded them into the batter before baking.
There is no “right” answer as to which outcome is the best. It’s a matter of taste and what works for your purposes. But knowing how to use eggs to tweak your recipes is a valuable tool for every baker. You can see how I used this information to create a great White Cake Recipe from my Vanilla Butter Cake Recipe.
Our next “Cake Batter” class is all about the sweet stuff, sugar!
If you love to learn about the basics of baking, you’ll love my new book: Easy Baking From Scratch: Quick Tutorials, Time-Saving Tips, Extraordinary Sweet and Savory Classics. The book contains over 100 recipes that have been well-tested and are presented in simple, clear language. It’s available now on Amazon.
You Might Also Like:
Baking Ingredients – Eggs
Cake Batter Mixing Methods
Cake Batter Salt & Leaveners
Flour in Cake Batter
Sugar in Cake Batter
Butter in Cake Batter
Amanda
Hi. Thank you so much for sharing all your knowledge. I have to warn you, this might be a long comment. I’m REALLY hoping you can help me.
I really need some help! I have a yellow cake recipe. I absolutely love the flavor. It’s got a great vanilla and buttery flavor! But it stresses me out every time I have to make it. This recipe requires 2 egg whites to be whipped and folded in. I feel like I have to whip the whites for at least 10mins for it to foam up correctly, does that sound right?
Also, my cake ALWAYS sinks drastically. I like my final cakes to be 4″ tall. I always have to make this recipe 2 to 3 times just to get a good size height to make up for the sinking . (Oh and I’m familiar with folding in technique so I don’t think that’s the problem, but then again I feel like that IS the only problem… What else could it be?) Am I not whipping the whites enough?
Also, the cake seems to be so crumbley and extremely moist. Like, too moist. When I first made the cake I thought maybe it was undercooked, then I read on Cake Central that because the batter was consistent throughout it just means that it is a very moist cake. Like if u squeezed a piece of it, it would be like dough. From reading your post, I thought that maybe adding an extra egg white might help.
I know that was a lot of questions and someone on cake central suggested that I find a new recipe since this one gives me so much trouble. But I have tried so many recipes already and this one just tastes so great! Please help me. Thank you so much for any advice
Eileen Gray
Hi Amanda, it’s hard to know for sure without seeing the recipe, but it seems that the recipe has too much tenderizing ingredients and not enough structure building ingredients An extra egg white would be a good start. Read through this post about balancing a cake formula. Good luck!
kay
Hi Eileen! Thank you so much for this information on eggs. Baking is truly a science. Yesterday, I visited a cupcake shop called SmallCakes. (not sure if you have one in your region.). Although, I did not like the frosting, the cake part was extremely fluffy and delicious. So, in order to get a fluffy cake do you add more whipped eggs to your batter? Or is it water and oil? I have been using your reverse mixing method which I love, but how do I get that added fluffiness? I really love the fluffiness.
Thanks Eileen for answering my questions!
Eileen Gray
I’m not familiar with SmallCakes so I can’t comment on their product. To change the texture of a cake you need to manipulate the ingredients. If you read through the “Cake Batter” classes under the “Baking School” tab (I know it’s a lot of info) you can see what each ingredient does for a cake. Generally, to get a lighter cake you need less flour, more eggs and maybe more liquid and baking powder.
Kay
Hi Eileen! Thank you for your suggestions. I read through the cake batter class information as you had mentioned. Then I altered the recipe using less flour, just a little more baking powder and just a 1/4 more of milk. I kept the egg amount the same because it was already plenty. The cake was so moist …and so fluffy! I had never baked a fluffy cake before, so I was thrilled. Thank you so much!
Eileen Gray
Hey, that’s great Kay. Nice work!!!
Jewelie Dee
Never mind. I read your ebook and I see the reasoning.
Eileen
Great, enjoy!
Meg
Hi, I’ve been trying to make a lemon cupcake but i wanted to base it off a plain one so i can learn about the chemistry of cupcakes better, I’ve altered some of the ingredients already but i was wondering if i could add an extra egg yolk and then the lemon and if so, how much juice could i add?
Eileen
An extra yolk would make the batter richer and it also helps emulsify the liquid in the batter. Generally, I like butter cakes with more yolks than whites for that reason. As far as lemon flavor, the zest of the lemon has the lemon oil, which gives more of the lemon flavor. So I would add finely grated lemon zest to the batter. You can also add a little lemon juice for acidity if you like. Replace some of the other liquid in your recipe with a tablespoon or so of the juice. It’s hard to be very specific without knowing your recipe, but I always use lemon zest and lemon extract for lemon flavoring.