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Egg free cake

post #1 of 23
Thread Starter 
I've done this before, but now doubting my memory. I have a request for an egg free white cake. I was thinking I can just make a boxed cake mix and omit the eggs. If I omit the eggs is there something else I should do to doctor the mix?
Any help is appreciated. icon_smile.gif
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post #2 of 23
Not sure how to doctor the mix without eggs, but here is a link to egg free cakes on this site, good luck.

http://www.cakecentral.com/cake_recipe_cat_23-Egg-Free-Cakes.html
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post #3 of 23
Here is a reply I got when asking about egg substitutes...

http://www.cakecentral.com/cake-decorating-ftopict-26086-.html
post #4 of 23
Thread Starter 
Thanks for the links. icon_wink.gif
I know that awhile back there was some discussion on leaving the eggs from a mix. Has anyone out there made a boxed cake and simply left the egg out?
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post #5 of 23
Thread Starter 
Anyone? icon_lol.gif
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post #6 of 23
You can substitute Meringue powder for the eggs. 2 tsp + 2 tbs water = 1 egg white. It's on the can of the Wilton Brand. This works greast if you're only out of eggs, but not if you're allergic to eggs.
post #7 of 23
I am allergic to eggs so I've done lots of research and testing of cakes w/o eggs. There are a couple different things you can do to make cake mixes w/o eggs. You can just leave the egg out and sub a carbonated soda for the water, but this leaves the cake very soft and fragile. Just fine for leaving in pan, but crappy for decorating.

After a lot of playing I've found the method I like best. I add unflavored gelatin and Ener-G-Egg replacer to the oil and soda. You have to be careful to let the gelatin spften a little or it will not mix right.

Unfortunalty I don't have exact measurements as I just kinda guess. icon_smile.gif

The cake this makes is strong enough to unmold and frost. It's still not super strong so I wouldn't stack it or anything, but it's workable.
post #8 of 23
Thread Starter 
That's great information! So, what happens if I just leave the egg out of a mix and don't make any substitutions? I'm concerned now about the structure of the cake because the order is for a mini tiered cake. You think I'm going to have some problems?
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post #9 of 23
Ok, here's my thought: (creative mode kicking in..lol) An egg is used to hold the cake together right? Why not put a little extra oil in it and maybe some baking powder(mixed together before adding to cake mixture)? WOuldn't that essentially do the same thing? Sectheatre, maybe you can help since you're more familiar with this than I am..
post #10 of 23
If you don't add an egg to the box mix it will be very flat. Egg add volume to the cake as well as holding it together. If you add more oil (as previously mentioned) the cake will be moister but it won't hold the cake together. And it will be very heavy tasting. Adding 2 tbs. merangue will give it volume but will not hold the cake together. This "knowledge" came from the -- trial and error -- method. icon_biggrin.gif
post #11 of 23
Thread Starter 
Well, I'm thinking this cake order is going to be impossible. I need a cake that is completely egg free and one that will hold together well. So, if anyone knows how this can be accomplished please let me know. Otherwise, I might have to call the customer back and figure something out. I certainly don't want to go into this with the possibilty that my cake will crumble!

Maybe I could make a regular cake and then a smaller egg-free cake on the side just for the birthday girl (the one with the allergy).
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post #12 of 23
This is just a thought, but does anyone KNOW if Bisquick contains Egg?
post #13 of 23
Thread Starter 
I just reviewed some info I retreived from the web back in January where it was said that vinegar or lemon juice will work in a cake where eggs are left out. It works with baking soda. I have a vegan recipe that uses the soda and vinegar, but didn't want to use it again. Might have to. It just takes soooo much to make a substantial looking cake with this recipe, but at least I think it will hold its shape. Not 100% about this, but when I made a sheetcake with the recipe in Jan it came nicely from the treated pan and I was able to decorate. It held it's shape nicely. I think I could have stacked it. Everyone out there in cyberspace keep their fingers crossed for me. icon_confused.gif
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post #14 of 23
I made a chocolate cake from this site in recipe section that was called "killer chocolate cake" it was really good. If you need the recipe and can't find it here pm me and I will send it to you.
post #15 of 23
I have found it is possible to stack egg-free cakes, they just can't be stacked directly on each other. Even with dowels, they won't support well. If you use seperator plates and push in legs so the cakes are TOTALLY suported by the legs-you should be fine. I've never had reason to do that large of egg-free cake, but I've done tiered where just the top tier is egg free.
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