Eggy Cake is a delicious dessert recipe that involves baking an egg inside of a cake. It’s a fun way to use eggs in desserts without having to bake an actual cake. The best part about this dish is the fact that it can be made with any type of cake, and you don’t have to worry about making sure your oven temperature is correct or anything like that.
You just need to make sure that your battery has enough room for the egg to fit into before cooking. This will ensure that when you take out the cake from the oven, there won’t be too much shrinkage on top of the cake.
The eggy cake is a popular dessert in Nigeria. It’s a delicious treat that is usually served during special occasions such as birthdays, Christmas, Easter, and other religious festivals.
However, the eggy cake has been known to cause health problems for people who eat it regularly. The problem lies in the fact that egg yolks contain high levels of cholesterol.
Cholesterol is an essential part of the body and helps regulate blood clotting, hormone production, and cell growth. However, too much cholesterol can lead to heart disease and stroke. The sulfur molecules in the eggs give the eggs their eggy smell or flavor. After being subjected to intense heat, they might become more evident. Some eggs are more susceptible to this than others, but it may be prevented by beating the eggs in more thoroughly or covering the flavor with something nice like vanilla.
If you want to enjoy eggy cake without worrying about your health, here are some tips on how to fix the eggy cake.
There are several reasons why cakes get eggy. One reason could be because the batter was not mixed properly. If the mixture wasn’t well-mixed, then the air bubbles would remain trapped within the batter.
When baked at higher temperatures, these trapped air pockets expand and create holes in the surface of the cake. These small cracks allow moisture to escape which causes the cake to dry up quickly. Another possible reason is if the batter contains raw eggs instead of pasteurized ones. Raw eggs tend to produce less stable foam structures compared to those produced using pasteurized eggs. Pasteurization kills bacteria found in eggs so that they’re safe to consume.
In certain circumstances, at least, thoroughly beating your eggs is the way to go, and if you’re worried about an eggy smell or flavor, you shouldn’t skip it.
An electric hand mixer should be used to beat the eggs well. You shouldn’t have to worry about defeating them because this is much faster and performs a better job.
Another reason might be that you’ve overcooked your cake. While I’ve never personally encountered this, I’ve heard other bakers comment about it, and I’m aware that overcooked eggs exude sulfur, so it makes logical.
First off, always remember to buy fresh eggs. They should look clean and shiny. Avoid buying them from supermarkets where they often come in plastic bags. Eggs stored in plastic containers tend to absorb odors over time. Also, avoid purchasing eggs that are cracked or broken. Cracked eggs are likely to leak liquid onto the rest of the batch. Broken eggs also pose a risk since they can easily break open while mixing.
When preparing the batter, mix all ingredients together until smooth. Don’t leave any lumps behind. Mixing everything together ensures that no air gets left in the batter. Air bubbles prevent the cake from rising evenly after baking. Also, don’t forget to beat the eggs thoroughly. When beaten correctly, the whites form soft peaks and the yolk forms thick ribbons. Beat the eggs slowly and gently. Do not use excessive force otherwise, the eggs will start breaking apart.
Lastly, bake your cakes only once every few days. Baking multiple times per week tends to increase the chances of getting eggy cakes. Overbaked cakes lose their moistness due to evaporation.
Overcooked cakes become hard as a result of losing water content. This means that when you cut into one, there’s little chance for the cake to crumble. However, even though they may appear firm, they still contain lots of air inside. As such, they won’t rise very high during baking. In fact, they’ll sink down slightly.
To ensure that your cakes aren’t too cooked, check out the color of the top layer. If it appears pale yellowish-white, then it’s probably done enough. On the other hand, if the top looks darker than usual, then it needs more cooking. Bake longer on low heat settings. Alternatively, place the pan under a broiler for 5 minutes before removing it.
If you want to make sure that your cake doesn’t taste like eggs, try adding some strong flavors to mask its odor. For example, add vanilla extract, almond extract, lemon juice, orange zest, cinnamon powder, cocoa powder, etc.
Adding extracts helps hide the eggy aroma by providing additional aromas. Since most people associate vanilla with sweetness, it works great as a sweetener. Similarly, almonds provide a rich buttery flavor.
Cinnamon is another good option because it has an earthy scent. Lemon adds tanginess and citrus notes. Orange provides brightness and acidity. Lastly, cocoa gives chocolatey goodness. These four options work well as substitutes for sugar. If none of these suggestions appeal to you, consider using milk instead of water. Milk contains proteins that help bind moisture within the cake. So, without having to worry about evaporating away, the cake stays moister.
Another way to get rid of the egg smell is to skip the eggs altogether. Instead, replace them with flour. You could substitute 1 cup of flour with 2/3 cups of cornstarch. Or else, simply omit the eggs entirely.
The reason why this method works so well is that cornstarch absorbs excess moisture. Thus, it prevents the cake from becoming soggy. Plus, it makes the cake lighter. Therefore, it rises higher during baking. However, be careful not to overmix the mixture or else, the cake might end up tasting dry. Use just enough mixing power to combine the ingredients properly. Then, let rest for 10 minutes before proceeding further.
An electric mixer can also be used to beat the eggs in. But first, separate the yolks from the whites. Next, whisk the yolk until light-colored. Finally, fold the beaten white into the batter.
This technique will prevent any lumps from forming. Also, since the egg whites are already whipped, they don’t need extra beating time. Hence, you save both energy and time. If you’re beating the eggs prior, be sure to integrate a lot of air so that the volume of the eggs grows dramatically. This should eradicate, or at the very least considerably reduce the egginess.
Before moving on to the next stage, if you’re beating the eggs in with the butter and sugar, make sure it’s all extremely light and aerated. To avoid curdling the mixture, make careful to add the eggs one at a time. If you’re using any flavorings, such as an essence or extract, try mixing them in with the eggs. Once cooked, this may have a stronger effect in removing the egginess.
You’ll find many recipes online which call for only two eggs. One recipe even calls for no eggs whatsoever! While there isn’t much difference between cakes made with three eggs versus those made with two, there is a noticeable difference when compared to ones made with zero eggs.
For instance, a cake baked with two eggs tends to rise more than one made with three. As a result, it ends up being taller. On top of that, it tastes better too. Because the cake doesn’t contain any fat, it becomes drier. That means less liquid gets absorbed by the crumb. Consequently, it results in a denser texture.
However, some people prefer making their own cakes rather than buying ready-made ones. They do this because they want control over what goes inside. Moreover, homemade cakes tend to taste fresher. Since they aren’t stored under heat lamps, they retain freshness longer.
If your favorite store-bought cake has been ruined due to its eggy scent, then perhaps it was actually spoiled. Perhaps it wasn’t really bad after all. Maybe it had gone off while sitting around waiting to be bought. So, instead of throwing away the whole thing, give it another chance. Try different types of eggs. For example, use organic free-range eggs. These are usually larger and richer in protein content.
Alternatively, you could opt for cage-free eggs. These come from hens who live outdoors. Their diet consists mainly of insects and worms. Besides, these chickens spend most of their lives roaming freely. As a result, they develop strong muscles. This gives them greater stamina. Additionally, they produce healthier eggs.
Also, consider switching out the type of flour you’ve been using. Instead of regular wheat flour, go for spelled or rye flour. Both flours are rich in nutrients. Furthermore, they won’t absorb water like other grains.
So, now you know how to fix eggy cakes. You can also learn about other ways to improve baking. In addition, you might discover new techniques that work well for certain ingredients. Hopefully, you found this article helpful.