You sure can, MK. The tip to use more eggs is more helpful in cases when you're using Gluten-Free Flour rather than the Gluten-Free Measure for Measure Flour. The beauty of the latter is that other adjustments don't need to be made. That being said, you're welcome to use more eggs and reduce the liquid in the cake if you want to give you cake more structure, even if using Measure for Measure. You might find the cake to have more strength and hold up better to frosting, slicing, and eating. Happy GF baking! Kye@KAF

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