I used a white Duncan Heins cake mix lastnight for a cake. The cake is decorated and ready to go today. I didn't realize until this morning that I used whole eggs and not egg whites only. Hopefully it'll still be okay! Has anyone ever done this? What was the outcome?
Is there a substitution or recipe change for when using whole eggs vs egg whites?
the cake will be fine. usually egg yolk is left out so that cake mix is pristine white. Now.. if you had left out the egg whites.. that would not have been good and you would have known immediately that you had forgotten them, when you took the cake out of the oven. egg whites are what makes the cake hold together.
I have used whole eggs with no problem. you are good to go
whole eggs instead of white usually just makes a yellow cake..........pillsbury white cakes call for 3 whole eggs...........you're fine!! The cake just won't be as "white" in color, but honestly unless they compare it next to WHITE cake, they won't notice!
I tell everyone that I use whole eggs in white cake, because they don't expect the yolks to be there (for dietary/cholesterol reasons). Unless they specify no yolks in advance, they get the entire egg!
I use DH cake mix for my cakes and always use the whole egg in the white cake. I would guess that your client will never know the difference unless you mention it to them.
Thanks everyone! I usually use the Pillsbury white but it's getting hard to find around here. I do usually use the DH chocolate though. It seemed okay and the scraps tasted fine ) I hope they like as much as they like my Pillsbury - they're a regular customer!
I always use whole eggs because I hate wasting 1/2 an egg. No one has ever complained about white cake not being white enough.
I started marketing those (white cake with whole egg) as my "wedding white" cake and explained that instead of following the recipe of using just egg whites, I added the whole egg to make a richer tasting cake (but if they wanted a white-white cake, I could omit the egg yolks).
It's all in the marketing!
indydebi ~ I like the way you think!
So I'm going to be using a boxed cake mix for my daughter's birthday cake, and I've read the whole "how to make a boxed mix taste like bakery" thing that says to add an egg and use butter instead of oil, etc.
If I'm going to use whole eggs in a white box mix that calls for 3 whites, would I get the best result from 3 whole eggs or 4 (do I still add the egg if I'm switching to whole from whites)?
I don't care if the cake is pure white.
Thanks in advance.
Why not get a mix that calls for whole eggs? People really like the DH French Vanilla.
Because I already just grabbed the box. :)
i think i'd use three whole eggs because cake mixes are smaller now--three whole eggs will be fine.