🔕 🔔
Loading…

My Basket ()

All questions

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.

asked by Windischgirl 3 months ago
2 answers 239 views
B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added 3 months ago

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!

8671a78d 7dd4 4230 a4ec 2a67389ef45e  image
added 3 months ago

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!

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.