Being a novice baker, I am sometimes surprised by the amount of eggs some cake recipes ask for, such as 5 large eggs "plus" 5 egg yolks(...???)
Above example was the most extreme case I've ever seen, while most recipes call for about 2~3 large eggs.
Strange thing is, whether if you are using 5 eggs or 2 eggs, it usually yields cakes of about the same size. Since these weren't Genoise cake recipes, in this case I was guessing the eggs were more for the texture and flavor.
However, since I'm not willing to invest 10 eggs into one cake, especially with my novice baking skills, I have no idea what kind of difference 5+ eggs makes compared to 2.
Should I be using recipes with more eggs than 2~3??
I really want to know if is better to use more eggs or what kind of difference it makes.