Hi Manali, while there are a number of different options when it comes to replacing eggs in your baking, different replacements work best in different applications. We haven't experimented with curd ourselves, but it may simply be that this isn't the best choice for the type of cake you're looking to make. Our all-around replacement of choice is re-hydrated ground flax seed. It too has limitations, but if you're interested in giving it a try, you can read more about it here. It's also worth considering whether or not the recipe itself is conducive to egg replacement. Generally speaking, recipes that call for fewer eggs are better candidates than those that call for more, as these recipes are often relying on eggs for structure, which is more difficult to replicate. Mollie@KAF

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