What happens if I am to make WASC with
1. full eggs instead of just egg whites? Will the texture change or just the color?
2. egg whites out of carton, instead of fresh?
Anyone have tried any of the above? I got the request for WASC cake and just trying to make it a little more cost effective since I don't charge yet. Thanks a bunch, P
I've done #2 and it was fine and it says on the carton that it was equal to 8 egg whites. Not sure about #1--might be yellow cake??--haven't tried. Good Luck!
It's possible to just use whole eggs but you need to cut down on the number. To me the cake isn't as "fluffy and light". So I just suck it up and use the egg whites. The yolks are then cooked and fed to our dog. Makes his coat all nice and shiny.
Here's Rebecca Sutterby's recipe for WASC w/variations:
As you will see, you can replace 4 ( egg white with 3 (6) whole eggs if you wish (depending on whether you're make 1/2 (1 cake mix) or whole (2 cake mix) recipe.
If using DH white cake mix and whole eggs, the resulting cake will be similar to a DH French vanilla cake.
Haven't used cartoned egg whites so I can address that....
kakeladi's original (no fat) WASC can also be made using whole eggs:
The only difference between the two versions is the use of oil (one recipe uses it, one doesn't).
Thanks you all. I was concerned that the texture will change. I've been using RS's recipe upto this point, but cakelady's looks a little more cost effective. JanH, have you made both recipes before? Which one do you like better?