I've seen the WASC cake with just egg whites and also with whole eggs. What would the difference be and when would you want to use one over the other? I'm making vanilla cupcakes and lemon cupcakes. Does it affect the flavor much or just the texture? I did try a batch (recipe with almond/vanilla and egg whites) and it was great. Wondering how it comes out with whole eggs.
Should end up a bit more dense textured and likely a bit more moist because the yolks add more fat which in turn usually makes things a bit more moist.