I'm just about to make a double batch chocolate version of WASC and I realized I would need 16 egg whites! I really don't want to do that. Can I substitute whole eggs for the whites w/o changing the texture and stability of the cake. How many whole eggs should I use? Anyone ever done this w/ success? I really need ot get these cakes in the oven tonight! Thanks!
I got my answer on another thread. Thanks!! oh, and if anyone else wants to know...yes. 4 whole eggs ( or in my case w/ a double batch..8 whole eggs)
I used the 8 eggs last night and that's probably why it sank in the middle. It's not too bad, I can level it off, but for future reference, I'll go with the 6 eggs. Thanks Jan!