Why must care be taken in separating the egg yolks from the egg whites and those only very fresh eggs are used in sponge and chiffon cakes

Posted by: concerned_ningen
May 18, 2022

627 views
2 Comments

2 Comments

Order Bynewest

newestoldestpopular

Threadsexpanded

expandedcollapsed

NancyMay 19, 2022

Why don't mix yolks and whites? Because if the yolks get into the whites, their fat will inhibit the whites whipping up.
Why use fresh eggs? I think because these whip up better than older ones, but haven't found confirmation in searching around. Maybe others know more.

concerned_ningenMay 19, 2022

Thank you!

Showing 2 out of 2 Comments

Recommended by Food52

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.