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Why so many eggs?

post #1 of 4
Thread Starter 

I am looking for a fairly easy (yet from scratch) recipe for a nice, fluffy pumpkin cake. We have a lot of frozen pumpkin (which I can drain and then works like canned) that I would like to help use up. In looking, so many recipes call for four eggs. I am wondering why a pumpkin cake would need SO many eggs. I find with other things I make with pumpkin that it doesn't need much egg because of properties of the pumpkin. Does anyone know why recipes call for so many eggs or, do you have a good simple recipe with less eggs needed? Thank you.

post #2 of 4
Cake is not pie.
Pumpkin is dense and heavy and needs something other than chemical leavening to get the airy (fluffy) crumb you are seeking.
Eggs are not just for binding ingredients.
They can hold a fair amount of air and is most likely the reason there are 4.... to help produce that texture you want.

Of course without seeing your recipe all of the above is just general info.

mimi

OBTW..... welcome to Chef Talk!

m.
post #3 of 4
Thread Starter 

For example: 

  • 2 cups white sugar
  • 1 1/4 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups canned pumpkin
  • 4 eggs
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  •  
post #4 of 4
Thread Starter 

Thank you.

 

For example: 

  • 2 cups white sugar
  • 1 1/4 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups canned pumpkin
  • 4 eggs
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  •  
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