What is the typical role of eggs in cake batters beyond binding?

• A. They provide structure, emulsify fats, and add moisture and richness
• B. They only bind
• C. They primarily sweeten the batter
• D. They are optional in all cakes

Answer: (A)

Eggs do several jobs in cake batter beyond binding. The proteins in eggs set as the cake bakes, creating a sturdy crumb that can rise and hold its shape without collapsing. The yolk’s emulsifiers, like lecithin, help fat mix evenly with the liquid, giving a smooth, uniform batter and a tender, fine crumb. Eggs also contribute moisture from their water content and richness from their fat, which enhances flavor, softness, and browning. They can even trap air when beaten, helping with lightness and rise. So, eggs influence structure, texture, moisture, and flavor, not just binding. While some recipes can work with substitutions, in typical cakes they perform these multiple roles.