Q: What the function of EGGS in baked goods?

What the function of EGGS in baked goods?

Eggs provide structure and strength to a cake batter. They assist with aeration, add flavour and nutritional value to the cake. They also assist with the keeping qualities of the cake. When whisked, the egg proteins create air bubbles that progressively become larger, assisting the cake mixture to expand when baked. Always use eggs at room temperature.