Replacing Eggs For Only Whites In My Recipe
Baking By danaxsa Updated 19 Jun 2019 , 2:43pm by SquirrellyCakes
kakeladi is right (as always)- it won't make much difference in colour but you are going to change the cake's structure. The recipe is likely designed to include the 4 egg yolks as part of the fat content and you will be reducing the fat content considerably by removing them. You would be better off using a totally different recipe designed to use only egg whites. The other issue is, your cake will be way less moist because of the fat reduction.
The only true white cake- in my opinion- is an angel food cake. As soon as you add butter or enough real vanilla, your cake will be slightly off-white.
I have tried recipes using shortening, egg whites and artificial clear vanilla but have yet to find one that was not dry and chemical tasting.
Just my opinion.
Love you kakeladi - you are too humble and I know that you know a ton of stuff!
Geesh - if my science teachers had only related science to baking - I might have been interested.
Now if I was half the decorator you ladies are, I wouldn't yap so much about baking. would I?
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