Sponge cake is one of the most popular homemade desserts that brings warmth and coziness to the kitchen.
One of the most common dilemmas when making it is the question of the number of eggs to use. The number of eggs can significantly affect the texture, flavor and appearance of the sponge cake.
Let's find out how many eggs are added in a sponge cake.
The role of eggs in sponge cake
Eggs are a key ingredient in sponge cakes due to their multifunctionality. They serve as a binding agent, helping all the ingredients to unite into a homogeneous mixture. In addition, eggs contribute to the fluffy texture of the sponge cake, as the proteins contained in them thicken when heated, creating a stable structure. The yolk adds fat and richness, while the egg whites provide volume and airiness.
Standard number of eggs in a sponge cake
Sponge cakes usually require between two and four eggs, depending on the recipe and the size of the baking pan. Classic sponge cake recipes, which use about 250 grams of flour, sugar and butter, most often include three eggs. This amount provides a balance between the structure and moisture of the sponge cake.
How different egg quantities affect the result
Fewer eggs: If you use fewer eggs than listed, the sponge cake can become dry and crumbly. Not enough protein will make it difficult for the ingredients to bind together properly.
More eggs: If you add more eggs than necessary, the sponge cake will become denser and rubbery. Too much protein can make the sponge cake too dense and lacking in airiness.
Adjusting the number of eggs
Sometimes you may need to adapt the recipe to the products available or to taste preferences. If you want a lighter and airier sponge cake, you can add one more egg, but it is important to reduce the liquids in the recipe to avoid excessive moisture. Conversely, if you want a denser sponge cake, you can reduce the number of eggs, but you will need to compensate with a little more fat or liquid.
Egg alternatives
For people who avoid eggs due to allergies or dietary preferences, there are plenty of alternatives. Applesauce, yogurt, flaxseed, or bananas can replace eggs in various recipes. It is important to note, however, that these substitutes can change the flavor and texture of the sponge cake.
Find out why sponge cake is pasty and find out how to make a glaze for sponge cake.
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