I want to do the wasc cake but use the whole egg instead of just egg whites. Should I eliminate an egg or two or should I cut out the oil or does it really matter and can sub the whole egg for the egg white? I am not concerned with the color....it's for a birthday cake.
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Here's the expanded flavors version of WASC cake:
http://tinyurl.com/2cu8s4
When not making a white cake - 6 whole eggs can be substituted for the 8 egg whites.
HTH
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