No lemon cake does not have egg in it cause lemon and egg mixture in cake leads to sickness and bad taste
It might mean 1. that particular cake was made without eggs. 2. the amount of eggs eaten in one serving of cake was not large enough to trigger your allergic reaction.
The Egg is a cake ingredient because it gives it a nice texture. I think that that is silly too, but without it, cake has no texture!!
yes usually if you have one egg short for a cake mix it wont turn out rightMore information:One egg can be replaced in a cake mix with a tablespoon oil and two tablespoons water.
Silver Revolution relates to egg production. It refers to the significant increase in egg production that occurred between the late 1960s and early 1970s due to advancements in poultry farming techniques.
You can't. You must first crack the egg out of the shell (you can't bake with the egg shell). And you have to mix in the egg into the batter. Otherwise you will end up with a cooked egg in your cake.
Egg whites are better at room temperature when used for a chiffon cake.
Actually, a classic white cake is made with egg whites only - no yolks. Using the whole egg allows the yolks to color the cake mix a yellow color.
Egg is tested good..isn't it?
Go to store and buy another egg
dud goggle it ok
Yes, you do use egg whites