Can I Use Whole Eggs In Wasc?

Baking By yummymummy Updated 12 May 2008 , 10:54am by yummymummy

yummymummy Posted 11 May 2008 , 11:38pm
post #1 of 4

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!

3 replies
yummymummy Posted 12 May 2008 , 2:00am
post #2 of 4

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)

JanH Posted 12 May 2008 , 4:06am
post #3 of 4

The expanded flavors version WASC cake recipe recommends using six whole eggs for other than white cake (to replace the eight egg whites).

Here's the recipe:


yummymummy Posted 12 May 2008 , 10:54am
post #4 of 4

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! thumbs_up.gif

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