Baking Dd's "ugly" Cake Today - ? About Eggs

Decorating By 4laynes Updated 1 Jul 2008 , 11:49pm by PinkZiab

 4laynes  Cake Central Cake Decorator Profile
4laynes Posted 1 Jul 2008 , 2:26pm
post #1 of 5

My KA is mixing my WASC cake as I type this. Next I'll be mixing a chocolate WASC (CASC icon_biggrin.gif ). 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?

Beverly

4 replies
 Doug  Cake Central Cake Decorator Profile
Doug Posted 1 Jul 2008 , 2:53pm
post #2 of 5

8 yolks---> lemon curd for filling in cake or a lemon pie! or lime! or....pick a nice summery citrusy flavor

 cassi_g16  Cake Central Cake Decorator Profile
cassi_g16 Posted 1 Jul 2008 , 8:43pm
post #3 of 5

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.

 KoryAK  Cake Central Cake Decorator Profile
KoryAK Posted 1 Jul 2008 , 8:52pm
post #4 of 5

Whites and yolks have different functions in the batter, they are not interchangeable.

 PinkZiab  Cake Central Cake Decorator Profile
PinkZiab Posted 1 Jul 2008 , 11:49pm
post #5 of 5

yolks provide fat & moisture, whites provide protein (for structure) and moisture. If your recipe calls for whole eggs, just yolks won't do.

Quote by @%username% on %date%

%body%