I am making a chiffon cake. The recipe list the ingredients by weight except the egg whites and yolks. Do I follow the recipe exactly or should I go ahead and convert the eggs to weight measurement? Will it make mich of a difference? I've made a different cake from the same site where the ingredients were listed by volume. I converted all the ingredients to weight and cake came out perfect. I just realized this now and need help asap as i am baking tonight  :)

If the recipe lists everything by weight except for the eggs, then you should safely be able to use the listed number of eggs without worrying about weight. As long as you're using the correct kind of eggs (if it calls for large eggs, use large eggs), then there shouldn't be that much variance.