it would depend what it is...
if it an angelfood cake from scratch, i doubt it... the only option might be to purchase the "whites only" substitute and hope that it will whip enough like regular egg whites would.
if the egg whites are just for mositure in the cake mix and you don't whip them, either the whites only or the regular yellow egg substitute should work.
-Paula
Thread: Egg White Substitute?  |
|||||||||||||
|
Started 4 months, 2 weeks ago by HANDS21444
I have a cake recipe that calls for five large egg whites. Does anyone know if I can swap out the egg whites for the all egg white substitute? Will it make a difference?
|
|
||||||||||||
|
|||||||||||||
Other posts in this thread:
HANDS21444 replied 4 months, 2 weeks ago
Thanks. It is a WW upside down German chocolate cake recipe so I think it is just for moisture.
Size: 150 bytes
Customize: 
misselaines replied 4 months, 2 weeks ago
It should be fine. I use the egg white sub with no problem in cakes, breads, etc.
Size: 123 bytes
Customize:
|
Top contributing authorsRelated threads on "WeightWatchers.com: Community - Message Boards":Related threads on other sites: |
||||||||||||
Thread profile page for "Egg White Substitute?" on http://www.weightwatchers.com.
This report page is a snippet summary view from a single thread "Egg White Substitute?", located on the Message Board at http://www.weightwatchers.com.
This thread profile page shows the thread statistics for: Total Authors, Total Thread Posts, and Thread Activity
Home |
About Us |
Submit Your Site |
Update Your Site |
Get Search For Your Site |
Partners |
Contact |
Search Plugin |
Blog |
 |
Last Searches | Top Searches |
Designated brands and trademarks are property of their respective owners.
Use of this website constitutes acceptance of BoardReader's User Agreement and Privacy Policy.