Topic by Batavian

  • Batavian
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I am baking a red (well, I am actually making it purple) velvet cake for a birthday party, and l was wondering if it would completely change the nature of the cake to omit the egg yolks.I am not exactly an experienced cook, but l do love this recipe, and l was just wondering if it was possible to make a lighter, brighter, but still moist red velvet cake in this way.Thanks for your help!

  Reply by Hanson

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When baking a red velvet cake, can you use only egg whites in the batter instead of using the entire egg

Yes you can. If the recipe calls for 2 whole eggs, use 3 egg whites.

  Reply by Newman

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When baking a red velvet cake, can you use only egg whites in the batter instead of using the entire egg

If you are cooking with only the egg whites, use two egg whites in place of each whole eggs. Quality and taste will not be effected but cholesterol levels will be lower.

  Reply by Norm

  • Norm
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When baking a red velvet cake, can you use only egg whites in the batter instead of using the entire egg

I really do not see a difference in taste