Flat cakes anyone?

[Onyxflock]

I'm wondering if anyone has experienced issues with baking using natural eggs from semi-free range hens?
My girls lay nice medium sized eggs with big yolks that are great for breakfast.
But when baking I'm having some poor results in the rise of cakes & cobblers. Tried increasing by 1 egg, thinking they might be smaller than store bought, not much better.
I'm going to try adding extra whites for fluff.
Any pointers or tips on this? Breed are light Brahms, Wyandotte & 1 RR/Leghorn cross.
Thanks! I've got a birthday cake to make soon.

 

[Kiki]

I'm not a baker but I don't think eggs have anything to do with rise.
I think leavening agents such as baking powder and baking soda do.

 

[Onyxflock]

I'm not a baker but I don't think eggs have anything to do with rise.
I think leavening agents such as baking powder and baking soda do.

Maybe, but I know it takes egg whites to make a cake like Angel Food light & fluffy. That's my basis for thinking this. Could be me if no one else has same issue