If I use whole eggs in the WASC recipe instead of only whites, how many do I use? I have seen a recipe posted using 6, and then I found a recipe using 4. I do not want to mess this cake up. Family will be eating it and could possibly lead to future orders. Thanks for any help!
Three whole eggs per cake mix.
Thank You! I was pretty sure the answer was 6 (3 per mix), but when I found that other recipe it made me second guess. Just enough doubt to make me uneasy about it! Thank you for such a quick reply...
I use a combination of 2 whole eggs, and 2 egg whites per batch. So, for a full, double batch recipe it would be 4 whole eggs and 4 egg whites. It always comes out delicious!
I guess the whole egg WHITE thing is to keep the cake super white? Will it change the texture at all to use whole eggs? I love this recipe. It tastes sooo yummy!
I am making a spice cake with this recipe, so the whiteness is not needed. Also, I am thinking that the yolk will add some richness? Not sure if I am correct on this, plus I Hate to separate eggs. No real reason, just do not like to do it. I could sift for days though!
I always use whole eggs in this. I have used whites before and it tastes just as yummy!!! I also use 3 per box too.
OK, likitiki - I don't mind separating eggs at all but I hate to sift! Too funny. Too bad we don't live closer to each other - I'd do all your egg separating if you'd only sift for me!!
So how far is it to Michigan??
Oh yay! I don't mind separating the eggs (Used to LOVE to do it when I was little! ) but I just hate to waste the yolk. Now I'll just use whole eggs! I'm so glad I saw this thread!