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The egg yolk contains fat and protein and therefore helps to set the cake mixture, give it colour and lubrication. The white contains protein too but no fat but is very useful for aeration ie whisked sponges for instance.

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15y ago
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14y ago

In baking the egg binds the whole recipe together. If you did not have the egg in there the item you are making would fall apart

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14y ago

Eggs provide both binding and lift in cake batter.

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7y ago

The egg yolk is food for the growing embryo.

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Q: What is the importance of the egg yolk?
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