I used the recipe on here and instead of 8 egg whites, I put in 8 whole eggs. That's what I get for trying to bake with my 4 year old running around! Will this ruin the cake? I popped the pans in the oven anyways as an experiment but figured I would ask if anyone has made this boo-boo before. Since I'm now out of sour cream, I will most likely just have to make a scratch white cake if this bombs.
The *original* WASC recipe uses whole eggs :) It won't bomb. That recipe was developed to be used for white wedding cakes by another baker from my *original* recipe.
Thank you so much for your reply. I meant to post last night but was too worn out. The cake came out lovely and I think I might like it better with the whole eggs!