I made a batch of the White Almond Sour Cream cake today. I used powdered egg whites instead of the real thing 'cause I didn't feel like "wasting" all of those yolks. I added the amount of powdered whites and water according to the instructions on the container. My cake turned out really dry and crumbly. I really think it was the egg whites. Anyone else have this problem? This cake will probably turn into cake balls 
I have used the powder egg whites with WASC and the cake came out fine. By chance what is the expiration date? Beside that I can not think of why it do not come out right. Now I made a mistake making this and have made before. I could not find out what was wrong, well I was putting into my sour cream. Was not thinking and dumped the whole container. It took me awhile to figure out where I went wrong on the measurement. Maybe double maybe you left something out. It drove me crazy.
good luck
I use the powered egg whites in cake and in IMBC and they work okay. But I just found egg whites in the section with the egg beaters. They are in a carton in the dairy case. They sound like a good option also.
I was just going to ask if anyone uses egg beaters or the store brand egg sub. in place of real egg whites for meringue/royal icing or meringue type buttercreams. Did anyone try it yet?
Kel
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