Baking Basics: What Do Eggs Do In A Cake?

Baking Basics: What Do Eggs Do In A Cake?

Learning Objectives

At the end of the lesson you will understand the multifunctional role of eggs in baking cakes. 

At the end of the lesson you will be able to identify how altering the quantity of eggs affects the outcome of a cake.

What do you already know about the role of eggs in baking cakes?

Introduction to Eggs

• Eggs are a crucial ingredient in baking
• They serve multiple purposes in creating the perfect cake

Purpose of Eggs in Baking

• Binding dry ingredients
• Providing structure
• Acting as a natural leavening agent

Binding and Structure

• Egg whites bind dry ingredients
• Egg yolks provide structure
• Denaturation process due to heat or mechanical action

Leavening

• Egg whites can be whipped to incorporate air, making cakes lighter
• Leavening agents cause doughs and batters to rise

Emulsification

• Egg yolks contain emulsifiers like lecithin
• Emulsification helps mix fats and water

Moisture, Flavor, and Nutrition

• Eggs add moisture, flavor, and nutrition to the cake

Fat Content and Its Effects

• Egg yolks contain most of the egg's fat and nutrients

Coloration in Baking

• Eggs contribute to the cake's color

Effects of Varying Egg Amounts in Recipes

• Quantity of eggs significantly affects cake's texture and structure

Definition List

Albumen: The egg white, comprising about 65% of the egg's structure, mostly water and protein.
Yolk: The part of an egg that contains most of its fat and nutrients, making up about 35% of the egg.
Denaturation: The process where proteins lose their structure due to heat or mechanical action, as seen when eggs bind ingredients in baking.
Leavening agent: A substance used in baking to introduce air into doughs and batters, causing them to rise.
Emulsification: The process of mixing two substances that typically don't combine, such as oil and water, often facilitated by emulsifiers like lecithin found in egg yolks.
Lecithin: An essential amino acid in egg yolk that acts as an emulsifier, binding fat molecules to water molecules.
Egg wash: A mixture of beaten eggs, sometimes with milk or water, applied to the surface of pastries before baking to give them a shiny appearance and color.

Write down 3 things you learned in this lesson.

Have students enter three things they learned in this lesson. With this they can indicate their own learning efficiency of this lesson.

Write down 2 things you want to know more about.

Here, students enter two things they would like to know more about. This not only increases involvement, but also gives them more ownership.

Ask 1 question about something you haven't quite understood yet.

The students indicate here (in question form) with which part of the material they still have difficulty. For the teacher, this not only provides insight into the extent to which the students understand/master the material, but also a good starting point for the next lesson.