I think I'm gonna give up with these cake mixes. The flavor of this one is great, but I still can't get the texture I want right.
3 comments
I have tried flax eggs and other powered egg replacements and they suck. Vinegar and baking soda are surprisingly the best for getting a cake fluffy.
See below for the ratio
Vinegar and baking soda
This substitution works best for cakes, cupcakes, and quick breads. Mixing 1 teaspoon (7 grams) of baking soda with 1 tablespoon (15 grams) of vinegar can replace 1 egg in most recipes. This combination works especially well in baked goods that are meant to be light and airy.
