Egg Replacement in Cakes

Kurma's black forest sponge cake:

I receive more correspondence on this subject than any other. So here we go again:

HP dasi from London writes:

“I love baking, especially cakes. I have gone through all your books and tried almost all your baking recipes. What is the best subtitute for eggs in cakes.”

My reply:

There are a number of substitutes. In the Black Forest Sponge Cake above I use soured milk as a substitute for eggs (I simply add lemon juice to cold milk). Other’s swear by sour cream as an egg-replacer.

Here’s three more: To replace 1 egg…

2 tablespoon flour + 1/2 teaspoon oil + 1/2 teaspoon baking powder + 2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk, soy milk, etc) beaten together until smooth.


2 tablespoons water + 1 tablespoon oil + 1/2 teaspoon baking powder, beaten together until smooth.


1 tablespoon ground flax seeds + 3 tablespoons warm water, beaten together until smooth.
Posted by Kurma on 27/12/09; 8:05:07 AM

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