That said, it had a nice little dome and good overall texture.īananas were an interesting case. Also, it turned out a browner color than the original egg recipe did. However, it was still clearly different than one that contained egg. Notice the stark difference in color.īob’s Red mill egg replacer made a nice cake as well. From left to right: Egg, Bob’s red mill replacer, corn starch (with extra vinegar). None had any off flavors, you couldn’t taste the apple in the apple sauce cake for instance. The apple sauce was the softer of the two, whereas corn starch did give the cake some additional lift. However, they just weren’t as good as the egg reference, nor as good as some of the others. Using corn starch or apple sauce instead of eggs didn’t make horrible cakes.

Mediocre: corn starch, apple sauce, bananas & commercial egg replacer These were the only cakes that simply weren’t edible at all. They were also very alkaline, even metallic in taste, as is typical for cakes made with too much baking soda. These cakes rose a lot in the oven, but collapsed midway through baking. The two absolute failures were those made with baking soda as a replacement (no. It collapsed completely and was inedible. A cake made by replacing egg with baking soda (no. Some impacted taste, others mostly texture. Others were clearly different than the reference but still made a good cake, whereas some cakes were true disasters. Some were pretty close to the original pound cake. Want to know why we tested these? We’ll get to that, but first, let’s have a look at the results. 20g WATER + 5g OIL + 10g LEMON JUICE + 1/4 tsp BAKING SODA.1 tsp CORN STARCH – inspired by our eggless orange cake + 40g water.1 tbsp EGG REPLACER from Bob’s Red Mill – a mix of potato starch, tapioca flour, baking soda and psyllium husk fiber + 30g water.As such, we tested 7 potential replacers by making pound cake muffins: Eggs thus make up about a fourth of the cake, so simply leaving them out wouldn’t be an option. It generally also contains a small amount of leavening agent such as baking powder. A pound cake is made with roughly equal amounts (by weight) of sugar, butter, flour and eggs. It’s why here, we’re only focussing on finding a good egg substitute for pound cakes. Eggs simply play slightly different roles in each. The best replacement in a pound cake, might be very different from that in a Genoise cake, ice cream, cookies, brownies, or even pancakes. Replacing eggs is not a one-size-fits-all solution. Commercial Egg Replacer (Bob's Red Mill).What to look for in a potential substitute.Mediocre: corn starch, apple sauce, bananas & commercial egg replacer.

Raindrop cake failure