Cake wouldn’t be cake without the addition of eggs -- either egg yolks, egg whites or all parts of the egg. Eggs play a variety of roles in the creation of cake batter. Depending on which part is used, eggs may add strength or tenderness to a dessert such as cake. Eggs can also affect the moistness, texture, color, flavor and nutritional value of a cake.
Egg White Properties
When beaten, egg whites act as a leavener, helping to incorporate air into a batter. This effect creates a light and airy cake. Egg whites tend to make cake taste somewhat drier than if a whole egg had been used. Egg whites are slightly higher in protein than the egg yolk, and contain no fat or cholesterol. For this reason, cakes made with egg whites only are popular with those trying to follow a low fat diet.
Whole Egg Properties
When whole eggs are used to make a cake, the batter takes on richness and moistness because of the emulsifying effect of the egg yolk. A cake made with whole eggs is more nutritious than a cake containing egg white only, since most of the egg’s nutrition lies in the yolk. Some cakes call for whole eggs to be used, but only after the eggs are separated. Often, the yolks are added to the batter with other ingredients, and the egg whites, after being whipped, are folded in right before baking. Cakes made in this way are both moist and airy at the same time.
Cakes Made With Egg Whites Only
The best known cake made with egg whites alone is the angel, or angel food cake. The stiffly beaten egg whites used to create this cake provide all the leavening, since the batter contains no added leavener such as baking powder or baking soda. A second type of egg-white-only cake, the meringue, is created by whipping together egg whites and sugar. A special kind of French cake called a dacquoise is made by filling two layers of meringue cake with buttercream.
Cakes Made With Whole Eggs
Butter cakes, most popularly yellow and chocolate, are a favorite of many people. Rich, tender and moist, these cakes owe their delicious flavor and texture in large part to the use of whole eggs in the batter. Other cakes that use whole eggs, but require that the yolk and white first be separated, include sponge cakes, chiffon cakes and other confections such as roulade and genoise cake.
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