I noticed in kakeladis WASC recipe she uses whole eggs, where in many of the other WASC recipies they use egg whites. Which do you use? How does the egg white recipe alter the texture or taste? I want a light and fluffy cake and heavy and dense. Which way should I go?

Thanks

I use egg whites, because it makes your cake white, If you use whole eggs the yolks give it a yellow color, that is the difference, it is still the same recipe, and I started cutting back on my sugar by 1 cup because I find the cake to be too sweet, and a few of my friends told me the same thing, your cake is marvelous but it is really sweet

I use egg whites in my wasc and whole eggs in my yellow or chocolate wasc. I buy the whites only i the carton so I don't have to throw out all those yokes.

I have only used the whites as well. It does make the cake really white, which is what I like! I hadn't thought to cut back the sugar though! I will have to try that one!

I use the whole egg. I like the richness that it adds. And, I got tired of wasting the yolks (yes, I know they can be frozen, but I never use them)

I've done both, but truly, the whole eggs don't add much color if you use a white cake mix. This is absolutely my go-to recipe!

When using whole eggs, how many do you use? If the recipe calls for 8 egg whites, do you use 4 whole eggs?

Ditto on the 6 eggs to 8 whites, and double ditto on the taste and texture!

I use 8 for 8 without ever having an issue.