If you've followed the recipe using egg whites instead of whole eggs, the difference should be that you have a white cake instead of a yellow cake. When using a recipe calling for whole eggs and you wish to use just the whites, add one more egg than the recipe calls for to make up for the liquid of the yolks not used.
The ingredients in a cake, that make it light and fluffy, are the proteins from the eggs and flour. If you are using egg whites and beating them, the air thatâ??s incorporated in them will also add to the lightness of the cake.
No. You cannot add pumpkin puree to a baked cake. You'll need to figure out how to make pumpkin frosting instead. You can add some of the pumpkin puree to the cake batter before the cake is baked. You could find some ideas for making pumpkin cake online by performing an internet search using, "pumpkin cake ".
There are flourless cakes. They are denser than regular cake but can be eaten by those that have gluten problems. They use more egg than regular cake.
it wouldn't taste very good because its all on there
Vanilla cake.
Miss Maudie Atkinson baked a large cake for Jem and two smaller ones for Scout and Dill.
If I Knew You were Coming I'd have Baked a Cake.
The mixture cannot be separated after it is baked.
No. They will melt into cake.
when it has cooled down
"If I knew you were coming I'd have baked a cake" is a song from Sesame Street.
Yes, a cookie cake should be refrigerated after it is baked to maintain its freshness and prevent it from spoiling.