White Almond Sour Cream Cake Question

Decorating By solidezca Updated 7 Sep 2006 , 9:46pm by smbegg

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solidezca Posted 7 Sep 2006 , 7:12pm
post #1 of 5

I noticed the recipe says 8 egg whites... Can I use 8 whole eggs? and if I do, what happens?

4 replies
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BigFatMamaKat Posted 7 Sep 2006 , 7:19pm
post #2 of 5

The cake won't be WHITE, but I don't know if it would hurt anything. icon_confused.gif

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briansbaker Posted 7 Sep 2006 , 9:37pm
post #3 of 5

I THINK that when using only egg whites it gives it more of an angle food cake texture.. Hmm.. Bump to see if anyone else knows.. sounds good though!

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luvbakin Posted 7 Sep 2006 , 9:43pm
post #4 of 5

I made this a couple of weeks ago, but halved the recipe. It was very good, but more dense than I expected. I think it was because of the sour cream. I think it would be great for a 3D cake pan.

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smbegg Posted 7 Sep 2006 , 9:46pm
post #5 of 5

About the eggs.. I know that when I make my white cake mixes and extend them, I use whole eggs. Yes they are not really super white, but it saves alot of time. I havn't noticed a taste change, the cakes just are not as fluffy.

HTH
Stephanie

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