Why it Works: Baking Building Blocks
Eggs, specifically egg yolks, are the cornerstone of baking. The yolks contain all of the egg’s fat and fat-soluble vitamins (A, D, E and K). More importantly, the yolk is the storehouse for a wonderful substance called lecithin. Chemically, lecithin is defined as an emulsifier. Emulsifiers are the diplomats of the food world. Water and oil are not fond of one another, and lecithin serves to bring them together. This ability allows lecithin to make ice cream smoother, cakes more tender and dressings creamier. In this recipe, the extra yolks add fat which keeps the cake moist, and the lecithin makes for a smooth crumb texture.