Using whole eggs versus egg whites only [duplicate]

I have a recipe that is originally a white cake so uses only egg whites. There is a cake mix involved but other added ingredients such as sour cream and more flour but I’m making a chocolate version and want to add whole eggs. Will this alter the consistency of the cake or just make it richer

baking eggs

Best Answer

Extra yolks means more fat which gives the cake ultra moistness! Add the amount of eggs called for in the recipe but add two extra egg yolks.It adds density, fat and most importantly, extra flavor to your mix. Only adding egg whites and not adding the yolks to the cake makes the cake fluffy and whiter!

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What happens if I use a whole egg instead of egg whites?

Betty Crocker mix says: add the whole egg and don't change anything else. That means 1 egg for every 1 egg white. This will make a softer cake after baked. But it will also yellow the cake mix.

Is it better to use egg whites or whole eggs in cake?

Using egg whites in cake batter is a healthier option While egg yolks are packed with fat and cholesterol, and are 50 calories per serving, egg whites are practically fat free and only 15 calories (via Pete and Gerry's). By eliminating the yolks, you're also eliminating a some of the fat and calories in your cake.

What happens if you use whole eggs instead of egg yolks?

When you use whole eggs in a recipe, you get some of the best properties of both the yolk and the white. While whole eggs aren't quite as good as straight yolks at creating an emulsion, they are still excellent binding agents, especially in cakes, cookies, and other baked goods.

Why do some recipes call for egg whites only?

Egg whites also help to dry or crisp foods. They might be used instead of the whole egg if this characteristic is needed in a recipe (for example, if you're making a meringue cake or cream puffs). On the other hand, yolks tend to add moisture.

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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