Substitute 1 t cornstarch for each omitted egg, adding 3 T water for each t
cornstarch.
This was tried on several different brands of cake mix including one which
called for 3 eggs. There was a slight change of texture, depending on the
brand used. (One was slightly dry and crumbly, and another was super moist
and tender.) When you need to substitute only one egg, there is no
discernible change.
Naturally, this will not work with chiffon, sponge or angel food cake when
the whipped volume of the eggs is essential.
From: "This For That: A Treasury of Savvy Substitutions For the Creative
Cook," by Meryl Nelson, ISBN 0-88247-847-6. Submitted By WA6AWD@AOL.COM On
THU, 9 NOV 1995 184910 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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