I'm trying to make a 6 in practice cake to test some flavors nad I"m having trouble figuring out how to scale the recipe down. I did some conversion son All-recipes.com and I came out w/ things like 3/4 of an egg and 1/2 egg and 1 1/4 egg whites - how in the world do I do that?
No expert here, but I usually guess on the eggs. Each egg is usually slightly different in size, so if it calls for a whole egg, I beat it and pour out about 1/2 etc. You could try weighing to be more precise, but I don't know where you would find the weight table for eggs.
Since this is for tasting and a sample cake, I wouldn't think you would have to be perfect on this one. I use the conversions with allrecipes.com also and have had good results.
Good luck!
2 egg whites = 1/4 cup (60 ml)
3 egg yolks = 1/4 cup (60 ml)
1 whole egg = 1/4 cup (60 ml)
With this conversions you can make your numbers up.
On my opinion, when I make cakes with less than one whole egg, egg white or egg yolk I always round it up and it works fine.
This is what I always use...
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
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