Sylvia Weinstock's Classic Yellow Cake

Decorating By mija10417 Updated 13 Nov 2008 , 3:55am by luvbakin

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mija10417 Posted 13 Nov 2008 , 3:15am
post #1 of 4

For anyone who has made this cake, I'm hoping you could offer some advice.

The directions say to beat the egg whites, at the end, to a soft peak. I tried to do this but they never really whipped up so I just put them into the mix even though they were still pretty much liquid.

This cake is for a party this weekend so I"m not going to get to taste it and I'm wondering if the eggs not being whipped properly will affect the taste?

Any advice would be appreciated!

3 replies
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myslady Posted 13 Nov 2008 , 3:36am
post #2 of 4

I haven't made this cake, but the egg whites were probably to add volume to the cake to make it bake higher.

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mija10417 Posted 13 Nov 2008 , 3:47am
post #3 of 4

Thanks...it just came out of the oven and isn't as high as I expected. It also pulled away from the sides of the pans a lot....not sure if I'm going to be able to use this! It smells great though...

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luvbakin Posted 13 Nov 2008 , 3:55am
post #4 of 4

I've made it before. I don't think not whipping the egg whites would affect flavor. I'm sure it has to do with lightness and volume.

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