Can I Use Whole Eggs in White Cake Mix
VS8894 Posted 28 Jan 2010 , 2:27am
I am baking two layers of 11 10 15 White Cake. I forgot to accept out the egg yolks on one of the layers? Does it matter? Should I re-bake it?
Thanks for any advise
Vicki
ten replies
Deb_ Posted 28 Jan 2010 , 2:37am
How many eggs did the recipe telephone call for?
The cake will not be pure white, the yolks will requite a slight yellow color.
Jeep_girl816 Posted 28 Jan 2010 , two:37am
It won't be as pure, snowfall white as on with only whites, more than of a vanilla color, but I think information technology'll be fine. I always use whole eggs, even in white cakes, I simply like the season and texture it gives them. Try it and meet you might just be a convert too!
jammjenks Posted 28 Jan 2010 , ii:39am
Do not rebake information technology. It will exist fine.
Renaejrk Posted 28 Jan 2010 , 2:41am
My cakes aren't "white" anyway - I simply phone call them vanilla instead of white - explains the off-white/yellowish color. Even when I utilize whites merely they are still not white, so this works for me!
VS8894 Posted 28 Jan 2010 , 2:52am
It was viii eggs each layer. I of them is simply going to be whiter than the other, I don't think they will really find or care. I just wasn't sure if it changed the gustatory modality.
Thanks for all the replies
Vicki
Deb_ Posted 28 Jan 2010 , 2:54am
There may be a slight sense of taste difference. Try a piece when you level information technology and see if it's too "eggy" (probably not a word) 
Joanne1944 Posted 28 Jan 2010 , ii:59am
I always use whole eggs, even in white cakes that call for only the whites. Vanilla is a great way to depict it. don't rebake - information technology will be improve with the whole eggs. Who knows. You may similar it so well you always make cakes that style.
indydebi Posted 28 Jan 2010 , 3:37am
seriously, unless you're looking for a pure white look, information technology will be fine. The fatty in an egg is located in the yolk and fat is what makes our cakes moist. And so as mentioned above you may end up liking this better.
When I added yolks to the white cake, I chosen it "Wedding Cake". My regular white cake was "white cake".
Deb_ Posted 28 Jan 2010 , iii:47am
My only business organization is that she used the same amount of whole eggs equally the amount of whites the recipe called for.
For case....my white cake recipe calls for 10 whites OR 5 whole eggs, and so 10 whole eggs would be overkill.
Besides, she baked one layer with the whole eggs and 1 layer with only the whites, so when this block is put together in that location will exist a divergence in color and taste.
If it were 2 separate cakes then I think information technology would be ok, just to utilize these 2 layers in the same cake tier may be an issue.
indydebi Posted 28 Jan 2010 , 10:28am
Quote:
Originally Posted past Deb_
My only concern is that she used the same amount of whole eggs as the corporeality of whites the recipe chosen for.
For example....my white cake recipe calls for 10 whites OR v whole eggs, and then 10 whole eggs would exist overkill.
Many of us add an extra egg to our recipe or our box mix. I'm 1 of them. When I would mix up a batch of white cake mix, information technology could involve using 48 eggs (12 mixes in a batch). Instead of using 48 egg whites, I'd use 48 whole eggs.
Best, virtually moist cakes I always made! 
Source: https://www.cakecentral.com/forum/t/666866/put-egg-yolks-in-white-cake-mix-does-it-matter
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