I have a recipe from Canadian Living for a very nice basic White cake, and I’d like to know if I could substitute all egg whites in it. I love Rose’s White Velvet Butter Cake, but I prefer the crumb of a “leaner” cake using A/P flour for kids’ Bdays and Cupcakes. (I have the feeling the high fat and sugar content of RLB’s recipes is what causes my problems with cupcakes separating from the cases ARGH!) The ingreds for the CL recipe are:
1-1/2 cups (375 mL) butter
2-1/4 cups (550 mL) granulated sugar
3 eggs, separated
1-1/2 tsp (7 mL) vanilla
3-1/2 cups (875 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2-1/4 cups (550 mL) buttermilk
They make it using the butter method, separating the eggs and adding the stiffly beaten whites last. Perhaps some of you experts out there could tell me if whites alone would work or if the lack of yolks would have to be compensated somehow. I have a glut of whites just now. Thanks!
Good morning. Yes, you can modify this recipe for employing egg whites. You must use 8 whites with cream of tarter. & whipped to just under stiff peaks whites…not stiff just under what I call FIRM peaks. You need to reduce the buttermilk to 1,25, cups & in so doing reduce the baking soda to 1/2, tsp MAX. I would consider using BLEACHED AP flour in this instance.
Remember in whipping whites use tarter or lemon juice & part of the sugar… blend in at the end of mixing with a spatula about 1/4th or 1/3rd till blended in & the balance in till no whites are showing. Quickly into the oven.
Good luck & let us know how well you have done.
Good luck & enjoy the rest of the day.