I love my scratch yellow cake recipe. It uses 4 large eggs. However, I was wondering if I could make it a white cake by replacing the 4 large eggs with 8 egg whites. Will this work or should I use less egg whites, like maybe 6?

Ummm . . . no, 3 whole eggs is NOT the same amount as 3 egg whites.

OP, you've got it correct.

Thanks Leah_s, i didn't want too many eggs mixed in lol!

Paula, thank you for your response but baking from scratch and baking from a box are two totally different things.

Vgray, I don't scratch bake, but what about weighting the 4 eggs then weighting out the same weight in egg whites to see how many equals that amount? That would help narrow it down between 6 or 8 egg whites wouldn't it?

Texas sugar, that would work but my poor scale got left near the oven and warped from the heat and i haven't had the chance to get a new one.

Awww, poor scale indeed.

Egg yolks are all fat, whites have more water... I can't remember the exact substitution ratio but my recipe calls for more yolk then whites by weight if I want a yellow or white cake. Did that make sense? It's in the Cake Bible how to interchange the two.

Jen

My cakes don't come out YELLOW lol it's a very subtle yellow. I haven't had anyone get upset that it isn't yellow enough or true white. However, I do want to know if I can make it a true white by replacing the yolks with more whites. I will have to give it a go soon and test it out. I'll also have to look into buying the Cake Bible.

oops/

oops!\\

I give up!