substitute

When the baker realised she had run out of eggs , she reached for a common substitute , applesauce , to preserve the cake's moist texture . She measured the applesauce carefully , aware that its binding properties differ from eggs and that the proportions would alter the batter's consistency . While whisking , she adjusted the sugar slightly to compensate for the lighter volume , reasoning that small changes would affect both the rise and the crumb . The aroma from the oven suggested the experiment was succeeding , and she noted how the substitute produced a more delicate structure rather than the dense result she sometimes obtained with eggs . After tasting a slice , she recorded the modified method in her notebook so she could replicate it whenever egg substitutes were required . That evening she felt confident the alternative approach would serve well for guests with dietary restrictions , without compromising flavour or appearance .