I want to try Edna's/Rebecca Sutterby's WASC. My question is, will including the egg yolks as well as the whites ruin the batter? I'm not concerned about the cake being white, so I wondered if it would be ok to use the yolks as well and still get the same taste and texture.
You will have to use less eggs then.
I always use the same number of eggs, whether it's just the whites or the yolks too. When I am making a cake that needs to be bright white, then I just use the whites. Otherwise, 99% of the time I toss the yolks in too. I don't like to waste anything.
It never changes the texture. The only time I've ever had problems was when I was making the half recipe and put in 3 whole eggs instead of 4 whites...my cake was a little crumbly.
Ok, thanks so much. I just hate to waste the yolks too (gotta make a 4-tier, and that would be a lot of wasted yolks, unless I froze them) so I was hoping I could just put them in too. I just knew that this recipe was dense, and didn't want to mess anything up.