Lecture on Baking with Eggs

Introduction

• Presenter: Claire from KY Kitchen
• Topic: Baking with eggs
• Method: Baking three cakes with different amounts of eggs

Cake Experiment

Description

• Control Cake: Baked with 3 eggs (ideal amount)
• Low Egg Cake: Baked with 1.5 eggs (less than ideal)
• High Egg Cake: Baked with 2 eggs (more than ideal)

Observations

Control Cake

• Even crumb structure
• Moist texture
• Uniform formation

Low Egg Cake

• Drier appearance and feel
• Compact crumb
• Denser and heavier

High Egg Cake

• Spongy and risen higher
• Moist but with larger crumb bubbles
• Spongier texture

Role of Eggs in Baking

• Binding: Proteins in egg whites hold batter together.
• Lift: Eggs add volume and sponginess.
• Richness & Moisture: Egg yolks add richness and moisture.

Effects of Egg Quantity

• Too few eggs:

  • Flat and tired look
  • Lacks lift and moisture
  • Drier and crumbly texture
  • Heavier texture

• Too many eggs:

  • Excessive lift
  • Spongy, rubbery texture
  • Odd texture, may bounce like a ball when excessive

Conclusion

• Importance of using the correct amount of eggs to achieve desired cake texture.
• Ideal results aim for moist cake with small crumb and perfect lift.

Additional Resources

• For more ideas, visit Claire's blog: kittykitchen.com

These notes summarize the key points on the role of eggs in baking and the effects of different egg quantities on cake texture as explained by Claire.