Please help me. I need help in figuring out how to use half an egg in baking a cake. I need to bake an 11x15x2 sheet cake for a party. Its a white vanilla cake recipe. The recipe which uses 7 egg whites and 1 whole egg for two 8 inch round cake and i am planning on using 1 1/2 times the ingredients( so will be using 1 whole egg and 1/2 an egg) so that i can bake in a 11x15x2 pan. I usually double the recipe so that i can get good layers. But for this cake i am planning to use ombre effect of white-light pink - dark pink in 3 layers and would like to not have very tall layers.
just toss it in there won't hurt a thing -- but what i do is beat the egg and i think for a large egg i use two tablespoons of the mixture but just measure out how many tablespoons there are and use half of that --
best baking to you
Thanks a ton k8memphis. Just for my understanding, If i use a whole egg do i need to increase or decrease other ingredients?
I would just use either the white or the yolk of that extra egg. Use the white if you want it as white as possible, if it's okay cream colored use the yolk plus you'll get a richer flavor. I always have extra yolks lying around so I would use that.
You can also beat it lightly and weigh it on a kitchen scale. Just use half of the beaten egg.
Thank you all for the responses.....