Subbing egg whites for whole eggs

It's a long story, but I have leftover pasteurized egg whites in a carton.
I now need to make a cake--ideally red velvet cake-- and I am wondering if I can sub out the egg whites for the whole eggs in the recipe, weight for weight. The cake has oil in it, so it won't be lacking in fats. I'm just wondering if there is a serious downside to this sub.

  • 782 views
  • 2 Comments

1 Comment

Review our Code of Conduct
Don't send me emails about new comments
HalfPint
HalfPint March 22, 2017

Only potential problem might be texture. Cakes with egg whites tend to be a bit on the dry side and not as tender as a cake with whole eggs. Here's a great tutorial on eggs, http://www.thekitchn.com...
and how each component of an egg affects baked goods.

Good luck!

Review our Code of Conduct
Don't send me emails about new comments
Windischgirl
Windischgirl March 23, 2017

HP, thanks for the link!
I used two more of the whites in cornbread tonight, and added a touch more oil than called for, and the texture was nicely moist inside. Will try this out!

Showing 1 out of 1 Comments Back to top
Recommended by Food52