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asked April 1st 2016

Egg whites and whole eggs

Hi all

I’ve just seen an American recipe for White Cake and the recipe uses 6 egg whites (not the yolks). If I wanted to adapt the recipe to make it a regular sponge cake and use whole eggs instead of just the whites, would I need to reduce the quanity of eggs or still use 6.

Thanks as always 🙂

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Hi all

I’ve just seen an American recipe for White Cake and the recipe uses 6 egg whites (not the yolks). If I wanted to adapt the recipe to make it a regular sponge cake and use whole eggs instead of just the whites, would I need to reduce the quanity of eggs or still use 6.

Thanks as always 🙂

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Hi Jude

You’ve got to experiment really to see the results. Normally I would say two egg whites = 1 whole egg but without seeing the whole recipe it would be difficult to say how the ratio of the other ingredients will balance out, especially the fat. Changing the recipe from 6 egg whites to 3 whole eggs will increase the fat content by approx 50 gm, which could be neither here nor there or you could end up with a really moistt cake! The protein content would remain approx the same.
A more technical explanation follows:

By weight, the white is 65% of the egg with the shell removed. The yolk is 35%. However, the white and yolk are completely different compositions. The white, or albumen, is water + 11% protein. The yolk consists of 17% protein, 33% fat anf the rest water. (ref Uni of Illinois).

Have a go! results would be interesting. 🙂

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Hi madeitwithlove

Thanks again for a really helpful answer. I will give it a go, I’m always looking for different recipes to have a go at so I will certainly do some experimenting. 🙂

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That’s great Jude! I’m recovering from surgery at the moment but as soon as I’m able, I too will be experimenting for something new. I hope your experiments yield good recipes. x

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