Did you Know? #2 - Eggs in cakes

My Dear Sexy Readers,

Our new SSS DYK series is on its way with the first instalment being on how do we know if eggs are still edible, but...

Eggs are part of cake recipes for their emulsification, coagulation and foaming properties.

An emulsion is a mix of two ingredients that are not normally mixable like water and oil. An emulsifier helps the mix to "stick" together.

From HERE

Egg yolk and mustard are food emulsifiers (detergents are another type of emulsifiers and are called surfactants. For more info on detergents, check out SSS previous mini-serie on What's in your shampoo?). Eggs in cakes help the fats to stay dispersed in the mix which promotes thickening of the mixture.
When eggs are heated, they bind the ingredients together and give the smooth texture.
Also responsible for these delicious taste buds sensations is the Lecithin protein in egg yolk which reduces the moisture loss, therefore contributing to the softness. The egg whites also give texture and lightness thanks to their foaming capabilities.
For more info on cake making, check out this previous SSS post on the difference between baking powder and yeast .

Did you Know collection

See you soon for more SSS ;)