can I reduce amount of eggs used in bun mixture??

juliapenguin

I read a lot of vegan cake recipes and many are pretty much identical to 'normal' recipes, just with no eggs. Sometimes they replace eggs with soya flour, but not always.

Unless it's a whisked fatless sponge, or the other ingredients are really special/ expensive, I would just go ahead and make it with one egg short and add a little liquid (water. milk or fruit juice - or alcohol......) to make up for the missing egg.

livalot

juliapenguin wrote: »

Unless it's a whisked fatless sponge, or the other ingredients are really special/ expensive, I would just go ahead and make it with one egg short and add a little liquid (water. milk or fruit juice - or alcohol......) to make up for the missing egg.

Thanks for this... especially like the suggestion of alcohol:D. This is what I am trying to make recipe

thriftlady_2

ChocClare wrote: »

Thriftlady will be along in a minute - I think it`s she whose daughter has an egg allergy - she`ll be the one to tell you about this.

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Said daughter can now tolerate egg in baked goods. I haven't made an eggless cake for ages. That said, the recipes I used to use were specifically designed to be eggless so I didn't have an easy substitution apart from the soy flour which I didn't use much.

If you already have 2 eggs I would suggest adding 3-4 tbsp of milk to make up for the liquid part of the missing egg. The other eggs may well be sufficient for good rising.

The other thing you could try is to decrease all the other ingredients by a third and make a smaller cake.

thriftlady_2

Having looked at the recipe I think if you use 4oz each of butter and sugar, 3.5 oz flour and 2oz drinking choc you should be OK.

ChocClare

livalot wrote: »

Thanks for this... especially like the suggestion of alcohol:D. This is what I am trying to make recipe

You can just make a slightly smaller cake: 4oz marg, 4oz sugar TWO eggs, 4oz flour and 2oz cocoa powder plus boiling water. It won`t be much smaller and you won`t risk messing up the recipe!

ChocClare

Ooh, great minds think alike, Thrift Lady! :rolleyes:

zippychick

thriftlady wrote: »

Said daughter can now tolerate egg in baked goods. I haven't made an eggless cake for ages. That said, the recipes I used to use were specifically designed to be eggless so I didn't have an easy substitution apart from the soy flour which I didn't use much.

If you already have 2 eggs I would suggest adding 3-4 tbsp of milk to make up for the liquid part of the missing egg. The other eggs may well be sufficient for good rising.

The other thing you could try is to decrease all the other ingredients by a third and make a smaller cake.

That's exactly what I would do .:D So i would reduce the butter/fat, flour and sugar as these are all usually weighed. When you make a sponge , some weigh the eggs then use equals in flour butter and sugar. It's all about ratios. If you have baking powder etc maybe reduce that in proportion too - not sure the cocoa would make so much of a difference.

ha ha, great minds indeed *winky*

livalot

thriftlady wrote: »

If you already have 2 eggs I would suggest adding 3-4 tbsp of milk to make up for the liquid part of the missing egg. The other eggs may well be sufficient for good rising.

The other thing you could try is to decrease all the other ingredients by a third and make a smaller cake.

Thanks for the suggestion, have made the cake substitutiing the egg with 4tbsp of milk..... it is cooking as I type and it looks and smells really good. will report back about the taste Sorry but am not confident enough with baking to start reducing the recipe which was the other suggestion

tandraig

if you dont want to reduce the recipe and the eggs are used as raising agents try using a teaspoon of baking powder with the flour. and making up the liquid with milk or water

tandraig

good luck with the cake sounds delish!