help - i'm 1 egg short. will my cake still be ok?

[mb]

i'm making a cake from the Cake Mix Doctor. I need 4 eggs, but there are only 3 left in my fridge and I don't feel like running out. I'm thinking the cake will turn out fine if I leave out the egg....

Also, it calls for a 12 cup Bundt, and I think mine is only a 10 cup. I guess I won't fill it too high.

Any suggestions? Do you think the cake will turn out ok? It is for DH's office luncheon tomorrow.

Marisa

[sneezles]

2 tbs mayonaise (reg) can be used in place of one egg.

[shoyski]

Hey, GREAT suggestion! I never knew that and I'm sure some day it'll come in very handy.

[mb]

sneezles, that is a great tip. but i only have low-fat mayo on hand....

what now?

[mb]

actually, i just went on cook's thesaurus (why didn't i think of that earlier!?! ) and they gave many suggestions for subs for eggs in baking. here's what they said:

1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein. See my sources. Add one or two drops of yellow food coloring if desired.)

OR egg substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs. It doesn't work well in cheesecakes. For more information, visit the Illinois Cooperative Extension Service's Egg Substitutes page; for a recipe, visit its Homemade Egg Substitute page)

OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)

OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.

OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)

OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)

OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.

OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)

OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)

OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)

OR tofu (Substitute 1/4 cup soft silken tofu for each egg.)

OR fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)

more info can be found at http://www.foodsubs.com/Eggs.html

i'm thinking of going the cornstarch route....that, or maybe just leaving out the egg?!?!

marisa

[mb]

well, this is embarrassing. DH just went out and bought me some more eggs, so i guess that problem is solved...

[lhall]

Marisa,

Are you talking to yourself online???



Leigh

[claire797]

Too bad I didn't read this sooner. If you were making a Cake Mix Doctor cake, you would have been fine with just 3 eggs. Oh well. Now you'll have eggs in the house again.