This is the fourth in a series of 7 “Cake Batter” classes. This article will explore an important ingredient in cake batter, eggs.
In the 3rd class we looked at one of the cake structure-builders, flour. We learned that low protein, chlorinated cake flour produced a cake with a light and tender texture. Now it’s time to learn about the other structure-builder for cake batter, eggs.
To learn detailed information about the composition and science of eggs as an ingredient, please visit the Baking Ingredients – Eggs page. This class will focus specifically on eggs in pound cake batter.
Whipping egg whites and folding them into batter is often performed when making chiffon, génoise, or angel food cakes or when lightening up a normal cake recipe.
How to adjust the proportion of eggs in your cake recipe
- If you find your cake recipe tends to be on the dry side, try swapping out some of the egg whites for extra yolks.
- If you find your cake has a poor structure or is gummy, you can add some extra whites.
- To lighten a cake texture without adding more baking powder separate and whip the whites, then fold them into the batter.
What Egg whites do in cake batter
When separated from the yolks and whipped to a foam, egg whites can be used to leaven a cake. Whipping egg whites has the same effect as cooking whites- the proteins unfold, reattach and trap water. Since the whipped whites are already partially “cooked” they don’t contribute as strongly to the structure of the cake.
In my testing I found that a cake made with the same proportion of yolks and whites had a softer texture when the whites were whipped and folded into the batter.
How to: beat egg whites to STIFF peaks
FAQ
What happens when you whip egg whites in a cake?
What do beaten egg whites do?
What does egg whites do to cake mix?
What does too much egg white do to a cake?
Why do you use egg whites in a cake?
This helps create a moister and sweeter cake that will still bake up with a good structure rather than falling into a gooey mass. When separated from the yolks and whipped to a foam, egg whites can be used to leaven a cake. Whipping egg whites has the same effect as cooking whites- the proteins unfold, reattach and trap water.
Can eating egg whites help you lose weight?
Yes, adding eggs or just egg whites can help with weight loss because they are a great source of protein. Although, just adding egg whites won’t automatically result in weight loss. You will need to combine this with other changes as well. Weight loss results in a deficit of calories, meaning fewer calories in and more calories burnt. This can be through eating fewer calories and/or burning more through exercise. Yes, egg whites are a great food to eat, but be sure to combine them with other healthy habits if you want to lose weight.
What happens if you over beat egg whites?
When stiffly beaten egg whites are called for in a recipe, over-beating will break them down and deflate them once they are added to the mixture, at which point it will appear curdled. The problem is that it can be extremely hard to tell when eggs have crossed the fine line between stiffly beaten and over-beaten.
What is a beaten egg in a cake?
Whipping eggs ( whole and/or yolks only or whites only), usually with sugar, is called the EGG FOAMING METHOD . Beaten eggs are one of the keys to success in making UNSHORTENED (FOAM) CAKES, such as Angel Food, Sponge or Chiffon Cakes. It is beaten eggs that give the structure and puff or leavening to the recipe, especially whites.