Due to the high prices of eggs these days, we present to you the alternatives available to you in your kitchen that will save you from using eggs in making tarts, gateaux, and cakes. They are as follows, while keeping the rest of the cake ingredients without any change:
Egg substitutes
A large cup of yogurt, 170 grams, is equivalent to using two eggs in the cake. You can just use a cup of yogurt instead of eggs, while keeping the rest of the recipe ingredients as they are without any changes.
2- A cup of 7-Up
7-Up contains soda, which acts as a raising agent that gives the cake its fluffy, light, spongy texture
The liquid in the main cake recipe, whether milk or orange juice, can be replaced with a cup of 7-Up, adding a tablespoon of yogurt, and reducing the amount of flour used in the recipe so that the cake is fluffy.
3- Sodium bicarbonate with white vinegar
Sodium bicarbonate is placed in the cake in the amount of a quarter of a teaspoon, and it is dissolved in a tablespoon of white vinegar. Do not worry, as the taste of white vinegar will not change the taste of the cake in any way.
Rather, white vinegar is used as a type of cake improver. The baking powder is not replaced with bicarbonate, but rather it is used as an additional ingredient in addition to the main amount of baking powder, which is usually a teaspoon to a tablespoon, depending on the recipe.
4- Yogurt with sodium bicarbonate
A cup of yoghurt with a quarter spoon of sodium bicarbonate
With cake mix, it is one of the best alternatives to cake, as it gives the cake a wonderful texture and golden color, in addition to its nutritional value....
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