Rose Yellow Downy Cake
Posted: 29 April 2008 02:22 PM   [ Ignore ]
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Hi guys, ne on the forum, I like to ask maybe the batter of the yellow downy cake will be runny?  Can I substitute a whole egg instead of the egg yoke?  Thanks for your timely response

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Posted: 29 April 2008 04:25 PM   [ Ignore ]   [ # 1 ]
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A batter with whole eggs vs one with only egg yolks will have less fat content.  This will change the structure/volume of your cake.  Cake Bible recipes are exact, and if you do this substitutions you will get different results.  I would just try and see if you like the results. 

But personally, I prefer not to sub anything from any recipe in Cake Bible, but instead try the Variations as listed on the recipe.  There are plenty variations for most all recipes on Cake Bible, to keep us happy.

Why are you worry of runny batter?

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Posted: 29 April 2008 04:43 PM   [ Ignore ]   [ # 2 ]
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I agree with Hector, you will get different results substituting whole eggs for the yolks.  The batter is not runny, I have made this cake numerous times. 

Whenever I make a recipe for the first time, I will stick to the exact ingredients and see how it turns out and whether I like it. Then I may tweak things, but normally, I make the recipe as is for the first time.

MrsM

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Posted: 30 April 2008 08:43 AM   [ Ignore ]   [ # 3 ]
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Thank you all for your response.  I will stick with the recipe and not alter it, will give you a feed back on the outcome. Thanks again

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Posted: 01 May 2008 06:38 PM   [ Ignore ]   [ # 4 ]
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A runny batter isn’t necessarily a bad thing… I’ve been making a chocolate cake for years that has the runniest batter you can imagine, but the cake turns out every single time.

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Posted: 04 May 2008 08:57 PM   [ Ignore ]   [ # 5 ]
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cakeroyale - 29 April 2008 05:22 PM

Hi guys, ne on the forum, I like to ask maybe the batter of the yellow downy cake will be runny?  Can I substitute a whole egg instead of the egg yoke?  Thanks for your timely response

I have a different view. smile

If you want to substitute whole egg to yolks, make sure you get the substitution right: 2 egg yolks = 1 whole egg.

As for results, the fat content change will be less than 20% of the recipe and you’re only changing one component, so your cake will not fail, it just won’t be exactly like the true Yellow Downy.

I’ve done this substitution once when I was short of eggs. I followed everything else to a “t” especially the mixing times. The result was a fab cake devoured by my guests. smile

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