ØBecause of this cells become smaller. Smaller cells (a fine texture) have the advantage that they dry out less quickly than bigger cells.

Ø If we add some extra yolk to a batter, the volume of the baked product will decrease a bit, but the product will have a very fine texture and will remain moist for a longer period.

ØThe eggs also add some colour, taste, and smell to the cake and add to the nutritional value of the cake.

ØThere are also various egg products available, like egg white and egg yolk powder or egg product in Frozen condition or preserved with sugar.