I've used this recipe and it makes a great tasting and textured cake. Has anyone used just whites or something similar in this cake instead of separating eggs?

Thanks!
Debbie

which cake recipe are you referring to? Love your avatar!

Thanks on the avitar petitesweet - Lisa made that for me some time ago when she was on an avitar run...

The recipe I was referring to was the durable cake recipe that I titled my topic. It is in the recipe section. It makes a great flavored and textured cake but I was wondering if I could substitute the boxed Just Whites instead of separating my eggs. I always feel like i'm wasting 1/2 of my egg.

Thanks
Debbie

I don't see why not--in fact, I thought I read a while back that someone was recommending doing just that. The nice thing about the box cake-based recipes is that they're fairly resilient, much more so than scratch cakes. I say try it (on a non-critical cake) and see what you think.

The down side, I would think, is that the Just Whites are more expensive than plain eggs, so even though you're "wasting" the yolks, you may not be wasting money. You could always make custards or creme anglais (mmmmmmm) with the left over yolks.

This is the only recipe I use, I never seperate the eggs, I always use the whole thing, 4 whole eggs. I get lots of complements on the taste and texture of my cake, people say it just melts in there mouth. I hate seperating eggs so it works out great!

Great! Thanks! If I do try the just whites - I'll let you know how it turns out.

Debbie

I know we're not talking about just the same recipe, but I use Just Whites instead of the egg whites in my doctored up Duncan Hines Classic white cake all the time and it comes out wonderful each time.

Michele

Thanks everyone!

Debbie