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Eggy cake with less egg is dry: what next?

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I'm working to a pretty standard recipe for cake (s.r. flour, butter, sugar, egg, flavours, etc), and it comes out too eggy.

I can usually make a sponge without faff but to do that I use a different recipe. But for this cake, for non-baking reasons I need to use this recipe with minimal tweaks.

I initially thought it was a cooking time/temperature thing but after a few trials it seems like it just has way too much egg in it. Assuming that it was originally written for smaller eggs, I just reduced the amount of egg and it's now too dry. Not remarkably dry, par for the course for, say, a cherry loaf cake, but this one is supposed to be moister than that.

Is there a way I can add the moisture in a less eggy way? I was thinking of just adding milk or water (say 150ml per replaced egg). Is that too naive? I've heard about tricks involving cornstarch but I can't get my head around them. Would such a trick work?

Current base recipe is (I've tried lots of variants around this and various additional flavour ingredients): 1/2lb each: c. sugar, s.r. flour, butter, 4 eggs. Seived and mixed at each step. Flour in last (which is new to me). 160C (fan) until skewer comes out clean. 4 eggs is v eggy; 3 eggs is dry. Running short of half-chickens to try in between!

eggs cake

share|improve this question

edited 23 mins ago

Dannie

asked 29 mins ago

DannieDannie

1012

New contributor

Dannie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

• 
  
  
  

  
  1
  

  
  
  
  
  
  

  
  
  Welcome! Could you please add a few details about the current / tweaked recipe? Like what ratios of ingredients and which method you are using?
  
  – Stephie♦
  27 mins ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Sure, I'll do that now
  
  – Dannie
  26 mins ago
  

  
  
  
  


• 
  
  
  

  
  1
  

  
  
  
  
  
  

  
  
  Instead of half chickens: cooking.stackexchange.com/questions/1610/… ;-)
  
  – Stephie♦
  18 mins ago
  

  
  
  
  

add a comment | 

0

I'm working to a pretty standard recipe for cake (s.r. flour, butter, sugar, egg, flavours, etc), and it comes out too eggy.

I can usually make a sponge without faff but to do that I use a different recipe. But for this cake, for non-baking reasons I need to use this recipe with minimal tweaks.

I initially thought it was a cooking time/temperature thing but after a few trials it seems like it just has way too much egg in it. Assuming that it was originally written for smaller eggs, I just reduced the amount of egg and it's now too dry. Not remarkably dry, par for the course for, say, a cherry loaf cake, but this one is supposed to be moister than that.

Is there a way I can add the moisture in a less eggy way? I was thinking of just adding milk or water (say 150ml per replaced egg). Is that too naive? I've heard about tricks involving cornstarch but I can't get my head around them. Would such a trick work?

Current base recipe is (I've tried lots of variants around this and various additional flavour ingredients): 1/2lb each: c. sugar, s.r. flour, butter, 4 eggs. Seived and mixed at each step. Flour in last (which is new to me). 160C (fan) until skewer comes out clean. 4 eggs is v eggy; 3 eggs is dry. Running short of half-chickens to try in between!

eggs cake

share|improve this question

edited 23 mins ago

Dannie

asked 29 mins ago

DannieDannie

1012

New contributor

Dannie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

• 
  
  
  

  
  1
  

  
  
  
  
  
  

  
  
  Welcome! Could you please add a few details about the current / tweaked recipe? Like what ratios of ingredients and which method you are using?
  
  – Stephie♦
  27 mins ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Sure, I'll do that now
  
  – Dannie
  26 mins ago
  

  
  
  
  


• 
  
  
  

  
  1
  

  
  
  
  
  
  

  
  
  Instead of half chickens: cooking.stackexchange.com/questions/1610/… ;-)
  
  – Stephie♦
  18 mins ago
  

  
  
  
  

add a comment | 

I'm working to a pretty standard recipe for cake (s.r. flour, butter, sugar, egg, flavours, etc), and it comes out too eggy.

I can usually make a sponge without faff but to do that I use a different recipe. But for this cake, for non-baking reasons I need to use this recipe with minimal tweaks.

I initially thought it was a cooking time/temperature thing but after a few trials it seems like it just has way too much egg in it. Assuming that it was originally written for smaller eggs, I just reduced the amount of egg and it's now too dry. Not remarkably dry, par for the course for, say, a cherry loaf cake, but this one is supposed to be moister than that.

Is there a way I can add the moisture in a less eggy way? I was thinking of just adding milk or water (say 150ml per replaced egg). Is that too naive? I've heard about tricks involving cornstarch but I can't get my head around them. Would such a trick work?

Current base recipe is (I've tried lots of variants around this and various additional flavour ingredients): 1/2lb each: c. sugar, s.r. flour, butter, 4 eggs. Seived and mixed at each step. Flour in last (which is new to me). 160C (fan) until skewer comes out clean. 4 eggs is v eggy; 3 eggs is dry. Running short of half-chickens to try in between!

eggs cake

share|improve this question

edited 23 mins ago

Dannie

asked 29 mins ago

DannieDannie

1012

New contributor

Dannie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

share|improve this question

edited 23 mins ago

Dannie

asked 29 mins ago

DannieDannie

1012

New contributor

Dannie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

share|improve this question

edited 23 mins ago

Dannie

asked 29 mins ago

DannieDannie

1012

New contributor

Dannie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

asked 29 mins ago

DannieDannie

1012

New contributor

Dannie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

asked 29 mins ago

DannieDannie

1012