Whole eggs versus folding in egg whites
I have a cake recipe that calls for egg yolks and separately folding in egg whites. What would be the difference in eliminating folding in the whipped egg whites and just using the whole egg? Would it work if I want a "sturdier" cake? That was my thinking but I wasn't certain of the outcome.
Best Answer
I think, as mentioned above, it really depends on how the rest of the recipe goes. If the only source of air youre getting in the cake is from whipping the egg whites then foregoing that may result in very dense cake. However, if there is a step for example that asks you to whisk butter and sugar together until light and fluffy then I think it should be fine to skip it but either way skipping would result in a denser cake.
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Can you use whole eggs If recipe calls for egg whites?
Good question! When it comes to eggs, HG recipes usually call for either egg whites or fat-free liquid egg substitute. Those can be used interchangeably. (Egg substitute is essentially egg whites with some added nutrients.)What does folding in egg whites do?
Folding egg whites into a batter creates a light and fluffy consistency, like you would find in an angel food cake. If you stir the whipped whites into the batter incorrectly, you could end up with a deflated dessert (and no one wants that).Whats the difference between using a whole egg or just the yoke in a recipe?
Recipes that use just the yolk of an egg typically do so for the yolk's fat content and emulsifying abilities. The fat gives baked goods extra-rich flavor and a velvety texture. The yolk also has the unique ability to bind liquids and fats together, creating an emulsion that prevents them from separating.Whole Eggs Vs Egg Whites | Nutrition Battle
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Answer 2
There are some cakes that call for whipped egg whites but you can opt to skip that step. As an example, a 1-2-3-4 cake wants you to separate the eggs, whip the whites and add them to the completed batter. If you choose not to do that your cake will almost as "sturdy" as a pound cake. But as noted, that would not work with a chiffon cake.
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