I know the recipe calls for 8 egg whites. Could I just use whole eggs so I don't have to mess with separating? I don't care if it's not perfectly white. How many would I use?
Also, could you do this cake with all vanilla instead?
i haven't had a chance to make that recipe, but when i make white cakes that call just for egg whites, i use whole eggs. a lot of recipes in the cake mix doctor book say to use whole eggs also.
I would think you could use the egg whites that can bought in their own container (in the egg section) of your local grocery store. I use those a lot to avoid wasting the yolks & it works great. Plus you can measure out exactly how much egg white you need (there's an equivalent chart on the side of the container).
I use the Egg BEaters all whites (1 cup for the full recipe) and it works great. When I make a buttercake, using the same recipe I just use 3 whole eggs instead.
This is my favorite cake to make - I never have used the whole eggs though. May not hurt. The almond extract is soooo good. All vanilla should work - but that almond flavor is such a great surprise for people!! Let us know what you decide and how it works out!
Oh yeah...I use all vanilla often. It takes great too, though i do prefer it with the almond in it myself.
I've used 6 whole eggs instead of 8 egg whites and changed the flavoring to all vanilla or butter/vanilla combo instead of almond. The cake does not come out fully white because of the yolks but it tastes good.
I actually have never used the egg whites when doing this cake and I have done this cake quite a few times. I just use 5 or 6 whole eggs depending on the size of the eggs. And I have used all vanilla, tastes great HTH.
I always use 6 egg white and two whole eggs and they always come out perfect. And for the love of all things delicious...don't skip the almond flavoring!
The reason I was going to do it all vanilla is that I don't have any almond flavoring. It's for a kids bday anyway, so I'm not sure how the almond would go over. I'll definitely have to try it with the almond sometime, though.
I have large eggs...think 6 would be enough/too much?
i usually make this recipe with the yellow cake mix. and use the whole entire egg, all 8 of them. it turns out good.
WOW. It is so funny to see how many of us do it differently. I myself have never done this cake before.... but there are ALOT of different variations!!!!
I just did this cake last week and I didn't want to waste the yolks either. So instead of the 8 egg whites I just put in 4 whole eggs. It tasted great. No problem with it.
What the heck happened to baking being a "science"? If we all use a totally different number of eggs/yolks/whites, how are we all coming up with delicious cakes that stick together???
Mrs.Mom - sounds like you'll be good no matter how many you add!
Oops! Sorry I meant 3 eggs for a 1/2 recipe...I use 6 for the 2 boxes!