I just made the pink chamange cake that is in the recipe folders. It calls for 4 egg whites and 1 egg. I mis-read it and made it with 4 whole eggs. How do you think this is going to effect my cake?
It should still turn out alright, probably be a bit firmer/denser and not so light and fluffy.
It will be fine. The color will be more yellow and as she ^^^ said, a bit firmer but should still taste just fine.