Using egg whites for extra hold in the cake batter?

Since I’ll have a few egg whites left over from preparing the custard filling, can I sub those in the cake recipe for extra lift?

ampersandwich
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3 Comments

Sophia C. July 9, 2024
Hi there! I just talked with Nea about your question and she responds:

"Usually, 2 egg whites in weight are the same as 1 whole egg, so you may be able to substitute a few egg whites for one egg. However, you'll lose a little fat from the missing egg yolk. You could also try using 5 whole eggs and experiment using an few egg whites (like you mentioned). If it's a noticeable height difference though in the cups (three cup method) with the eggs, flour and sugar, you may want to up the sugar and flour, too. Hope that helps!"
 
Nancy July 9, 2024
Ampersandwich -

I haven't made this recipe yet, but share your worries about the volumes and weights.

Also consider the eggs - five large eggs makes between 1.17 and 1.25 cups liquid, depending on your factor translating them to imperial measure.

For a comparison of measurements, maybe have a look at this recipe for the Swedish Midsummer Cake, adapted from Strawberry and Cream cake, called “Gräddtårta med Jordgubbar.”

https://www.lavenderandlovage.com/2020/06/swedish-midsummer-cake-with-berries-and-cream.html
 
Nancy July 9, 2024
Oops.

A comment yes in this recipe but meant for the thread that questions the 3-cup volume measures.
 
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