My KA is mixing my WASC cake as I type this. Next I'll be mixing a chocolate WASC (CASC ). I have 8 yolks, can I just use them in the chocolate recipe or do I need more eggs with the whites? I hate to waste the yolks. Does the white play an important part? What do you think?
8 yolks---> lemon curd for filling in cake or a lemon pie! or lime! or....pick a nice summery citrusy flavor
you use the whites to keep the batter white. I think it would be fine to use the yolks as long as 8 yolks are equal to 8 whites in volume.
Whites and yolks have different functions in the batter, they are not interchangeable.
yolks provide fat & moisture, whites provide protein (for structure) and moisture. If your recipe calls for whole eggs, just yolks won't do.