Yes, it is possible to use just one egg for a cake recipe, but it may affect the final texture and consistency of the cake. Eggs play a crucial role in baking as they provide structure, moisture, and help bind the ingredients together. Reducing the number of eggs can lead to changes in the cake's crumb and density.
If you need to use only one egg due to dietary restrictions or lack of ingredients, you can try substituting the other eggs with suitable replacements. Some common egg substitutes for baking include:
Unsweetened applesauce: Use 1/4 cup of applesauce to replace one egg. This works well in recipes like muffins and quick breads.
Mashed bananas: Use 1/4 to 1/2 cup of mashed ripe banana to replace one egg. This is great for adding moisture and sweetness to the cake.
Yogurt or buttermilk: Use 1/4 cup of plain yogurt or buttermilk to replace one egg. These ingredients contribute moisture and tenderness to the cake.
Silken tofu: Blend 1/4 cup of silken tofu until smooth and use it to replace one egg. This helps provide structure and moisture.
Commercial egg replacers: There are various egg replacer products available in stores that can be used according to their instructions.
Keep in mind that while these substitutes can work well in some cake recipes, they might not be suitable for all types of cakes. The best approach is to experiment and adjust the recipe based on the specific egg substitute you choose to use. Additionally, the texture and taste of the cake may differ from the original recipe with fewer eggs, so it's a good idea to be open to some variation in the end result.