Now that I have started weighing my ingredients when I bake I am actually running into some confusion over egg whites. The recipe I was using was the King Arthur Flour tender vanilla cake. Very similar to Sweetapolita's fluffy vanilla cake. Both are delicious. First time making the King Arthur recipe I measured 4 egg whites plus one egg using carton egg whites. Carton says 4 egg whites = 3/4 cup. But when weighing 4 oz of egg whites which is what 4 egg whites is suppose to weigh it is far less than 3/4 cup. Anyone notice this?
And then tonight I made a recipe that calls for egg whites using the carton eggs and the recipe fell in the middle slightly and browned on top before being totally done in the middle. Made the same exact recipe a few days ago using real egg whites and had no problems. They domed slightly and came out perfect. I want to say it is the egg whites but I have never noticed a discrepency in my baking when using the carton eggs before. Anyone ever have problems with them? I use them to elliminate wasting the yolks of fresh eggs, because I never end up making anything with them.