Do eggs bind or leaven a cake?!
or do they bind _and_ leaven cakes!?Www@FoodAQ@Com
Answers:
Eggs serve a whole lot of purposes, especially in cake!. They emulsify, tenderize, add color and flavor, but actually most of their power is used as a stabilizer!. Eggs let whatever batter is being used retain its shape, just like gluten in flour lets bread retain its shape!. The proteins in eggs, as they are agitated, unfurl and begin to connect at the ends with each other, trapping gases and when they gelatinize, create the form of the cake!. So i guess the answer to your question is neither!. They do bind some, and they are only a leavener if you whip the whites!. Eggs are a stabilizer!Www@FoodAQ@Com
The egg is the binder ingredient in cakes!. Leavening would be like yeast baking powder or baking soda!.Www@FoodAQ@Com
They can do both!. Mostly eggs are beaten in to bind the cake, but some cakes are lightened by using beaten egg whites!. Www@FoodAQ@Com
bind!. The baking powder leavens!. Www@FoodAQ@Com
mainly bind and add moisture for the leavening agent to do it's thing!Www@FoodAQ@Com
They bind them!.Www@FoodAQ@Com
I think they just bind!.Www@FoodAQ@Com