Eggs are really important when it comes to baking cakes. They add moisture and richness. Here’s how they do it:

1. Moisture Content:

   • Eggs have about 75% water in them. This water helps keep the cake nice and moist.

2. Richness and Flavor:

   • The fat in egg yolks makes the cake taste better and richer. This helps create a soft and tender cake.

3. Structure and Stability:

   • Eggs have proteins that change when you bake them. This gives the cake its shape and stability. Most cake recipes use 1 to 3 eggs, which really changes how the cake feels.

So, in short, eggs are key for making cakes that are moist, flavorful, and balanced.