I made a cake this weekend using the white sour cream cake recipe (which I love) this time the results weren't as normal. My cake had holes in it and the texture was dense. Instead of using egg whites (from whole eggs) I purchased the eggs whites already seperated, could this be the reason for the change.
Thanks in advance
That type of problem usually mean there was not enough liquid. Did you measure the water (or whatever)?
The other reason could be it was not mixed enough or overbeaten. I know......opossit ends of the world but either could cause those problems.
If you use my *original* recipe you can use whole eggs