I'm using the WASC recipe and just realized that I used only 1 2/3 cup of water instead of 2 2/3 cup. I also used 10 egg whites instead of 8. Will this cake be too dry??? Please help. If I'm going to have to rebake, I need to do it tonight.
I'd suggest waiting until it comes out of the oven and cools a bit. Try a piece from the area that you level. It might be fine.
My guess is that it may crumble more than a cake made with fewer egg whites and more water, but the WASC recipe is pretty forgiving.
Hope it works out OK
In my opinion the 2 2/3 cups of water makes it too moist and sticky anyway. The WASC recipe that I use doen't call for that much water and I like the recipe alot better than the one you used. I'm betting that it will be fine.
I'm thinking it will be fine, too. I tend to use a bit less liquid than it calls for, anyway. (Sometimes, I use a little extra egg white, too, if I am using egg beaters and have a Tbs. or so left in the carton after measuring.)