I just baked a batch of WASC with egg whites. The cakes hardly rose and are very dense. Could it have anything to due with not enough fats in the recipe? maybe if i added oil??
very disappointing.... i might have to start over....three 6" pans, four 8"pans...lots of wasted money and time...total of 4 single batches
I highly suggest you use the *original* WASC recipe instead. It may be the mixes are OLD - I had that happen a few times over the 30+ yrs I actively baked. It also may be that something distracted you and some part of the recipe was not followed? Are you using 2" deep pans? This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10″ sq OR 9×13 OR one 8″ & two 6″ round ; OR two 8″rounds
I have never made the recipe using egg whites only, but I have made other recipes with just the whites and it didn't seem to cause a problem.
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