Adding too many eggs to a cake recipe can have several effects on the final outcome:
Dense and Heavy Texture: Eggs contribute to the structure and texture of the cake. If you add too many eggs, the excess protein in the eggs can cause the cake to become dense and heavy. The additional eggs can weigh down the batter and prevent proper leavening.
Dryness: Eggs provide moisture to the cake. However, if you add too many eggs, they can absorb too much liquid and result in a dry cake. The ratio of liquid to dry ingredients gets disrupted, leading to an undesirable texture.
Egg Flavor Dominance: Eggs have a distinct flavor, and adding an excessive amount can make the egg flavor overpowering in the cake. This can mask or alter the desired flavors of other ingredients, affecting the overall taste.
Difficulty in Mixing: Excess eggs can make the batter excessively thick and difficult to mix. The batter may become sticky, making it challenging to incorporate other ingredients evenly.
Leaning Towards Custard-like Texture: With too many eggs, the cake can have a custard-like consistency rather than a light and fluffy texture. The high egg content can make the cake more similar to a dense, moist custard or pudding.
It's important to follow the recommended egg quantities specified in the cake recipe. Eggs play a crucial role in providing structure, moisture, and richness to the cake, but adding too many can negatively impact the texture, flavor, and overall baking results.