Powdered Egg Whites In Wasc???

Baking By anasazi17 Updated 24 Apr 2010 , 12:21am by bobwonderbuns

anasazi17 Posted 23 Apr 2010 , 12:35am
post #1 of 4

Has anyone used dry egg whites in the popular WASC recipe. I would like to try the egg white powder that reconstitutes w/water but wanted to see if anyone has tried it icon_smile.gif It is cost effective & saves w/fridge space!

Thanks in advance!!!

3 replies
bobwonderbuns Posted 23 Apr 2010 , 12:40am
post #2 of 4

I put powdered egg whites (dry) in all my cakes. It helps them rise a little higher without making them more dense. But I don't substitute them for real eggs and I've never used them reconstituted.

Sagebrush Posted 23 Apr 2010 , 2:29am
post #3 of 4

bobwonderbuns... interesting... I've never heard of doing that. Can I ask how much you use? Do you just mix it in with the dry ingredients? Are any other adjustments required if you do this?

Thanks for sharing.

bobwonderbuns Posted 24 Apr 2010 , 12:21am
post #4 of 4

I add maybe 1-2 TBSP and sift it in with the dry ingredients. Nothing else needs to be altered.

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