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.
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.