Wasc Recipe Whole Eggs Or Yolks

Baking By idgalpal Updated 24 Jun 2010 , 2:24am by erinalicia

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idgalpal Posted 24 Jun 2010 , 12:12am
post #1 of 6

I have two WASC recipes from cakecentral.com for WASC. One appears to be a double recipe of the other except for the eggs. The double recipe calls for 8 egg whites and the single recipe calls for 3 whole eggs. I'm making a double recipe, can I use 8 whole eggs or should I stick with 8 egg whites? What will the difference be in the finished cake? Thanks so much for your help.

5 replies
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erinalicia Posted 24 Jun 2010 , 12:23am
post #2 of 6

I always use whole eggs. If you are using two cake mixes, use 6 whole eggs or 8 egg whites if you need a white cake.

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kakeladi Posted 24 Jun 2010 , 12:30am
post #3 of 6

When using the *original* WASC recipe and dbl'ing it one would use 6 whole eggs. OR you could use 3 whole eggs and 3 whites. What flavor are you making?
There are other differences between the two. Mine does not use oil, butter or such.
The difference between using only egg whites and whole eggs is that the one with egg whites will be a 'true', pure white cake whereas the *original* recipe will be a bit off-white & stronger overall.
Doubling the *original* recipe will yield the same as if you used 3 cake mixes but a whole different cake. It will be more like a pound cake........well actually a cross between a 'regular' cake and a pound cake; it will be a very moist cake.
Remember to follow the directions - especially the baking times. These recipes take much longer to bake than one would expect.

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erinalicia Posted 24 Jun 2010 , 1:03am
post #4 of 6

I don't mean to hijack the thread, but I had a question for you kakeladi, since you have the "original" recipe.

I tried it the last time I made a cake a few weeks ago, and the texture was horrible. I followed your recipe but the crumb was really coarse and reminded me of cornbread. Got any ideas what I might have done wrong?

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JanH Posted 24 Jun 2010 , 1:34am
post #5 of 6

Improper mixing or measuring can cause problems with the finished product...

So, when it comes to mixing, MORE (as in more speed or longer mixing time) is not BETTER. Overmixing will develop the gluten and result in a tough cake. Overmixing will also cause a cake to sink.

If using a stand mixer, beat for the recommended amount of time using the LOWEST speed (but don't let the motor strain).

If using an electric hand mixer, beat for the recommended amount of using using the MEDIUM speed (but don't let the motor strain).

(I would say that improper measuring is also a big deal.) How are you mixing/baking the recipe.

One of the basic techniques in scratch baking is measuring flour accurately.
When measuring flour, do you use the "scoop and drag" method and then shake to level.... You should be aerating the flour prior to gently spooning it into the measuring cup and using a straight edge to level.

Additionally, sifting your cake mix will elimimate those pesky "lumps" that just can't be beaten into submission by faster/longer mixing (which also over develops the gluten).

When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.

Then I add the dry to the wet and beat for 2 mins. using an electric hand mixer at medium speed.

If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.

Handy cake trouble shooting charts:







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erinalicia Posted 24 Jun 2010 , 2:24am
post #6 of 6

Thanks, JanH. I use a stand mixer, and stir the ingredients on low to incorporate it and then switch to a little higher speed to mix it. When I measure my flour I stir the flour first and then scoop it out. Then I kind of shake it a little to make sure it isn't packed and level off with the back of a knife.

I think in this case, I might have over mixed the cake. I was having a terrible time with all of the cakes that I made that particular day, so I don't know.

Thanks again!

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