egg whites in baking instead of whole eggs (in strawberry gateau)
Hi!
I had egg yolks for breakfast this morning and this afternoon, I am making strawberry gateau for my boyfriend. The recipe calls for 3 whole eggs. So as to not waste the whites, can I use those instead? If so, how many would you advise I use?
Thank you!
So this is not a text-only post, here is a past gateau & a link to the recipe I use:
My decorating skills leave a lot to be desired :)
Strawberry gateau @ BBC food website
Strawberry gâteau
Ingredients
175g/6oz soft vegetarian margarine
175g/6oz caster sugar
175g/6oz white self-raising flour
3 free-range eggs, beaten
½ tsp vanilla essence
2 tsp hot water
450g/1lb fresh strawberries
125g/4oz flaked almonds, toasted
600ml/1 pint whipping cream
150ml/5fl oz kirsch or other liqueur
Preparation method
Preheat the oven to 190C/375F/Gas 5. Grease and flour 2 x 18cm/7in sandwich tins.
Put the margarine, caster sugar, self-raising flour, eggs, vanilla essence and hot water into a mixing bowl and beat until smooth.
Divide equally between the two prepared tins and bake for about 20 minutes until the sponge is golden and springs back to the touch.
Leave for 5 minutes then turn out on to a wire rack and allow to cool completely.
Cut each sponge in half horizontally so that you have four layers.
Whip the cream until stiff and fold in the kirsch. Put about a quarter of the cream one side for the decoration.
Reserve six evenly-sized strawberries and slice the remainder. 7. Spread each layer of sponge with cream and top with strawberries. Make sure you leave enough cream to coat the top and sides of the gateau. Smooth the top.
Coat the sides of the gateau with toasted almonds. Use the reserved cream to pipe rosettes on the top. Halve the reserved strawberries and use to decorate.
Chill until required
--
Instead of kirsch, I marinade some of the strawberries intended for the centre in balsamic vinegar and sugar for an hour at room temperature to create a strawberry flavoured syrup, which I then mix with plain brandy :)
I had egg yolks for breakfast this morning and this afternoon, I am making strawberry gateau for my boyfriend. The recipe calls for 3 whole eggs. So as to not waste the whites, can I use those instead? If so, how many would you advise I use?
Thank you!
So this is not a text-only post, here is a past gateau & a link to the recipe I use:
My decorating skills leave a lot to be desired :)
Strawberry gateau @ BBC food website
Strawberry gâteau
Ingredients
175g/6oz soft vegetarian margarine
175g/6oz caster sugar
175g/6oz white self-raising flour
3 free-range eggs, beaten
½ tsp vanilla essence
2 tsp hot water
450g/1lb fresh strawberries
125g/4oz flaked almonds, toasted
600ml/1 pint whipping cream
150ml/5fl oz kirsch or other liqueur
Preparation method
Preheat the oven to 190C/375F/Gas 5. Grease and flour 2 x 18cm/7in sandwich tins.
Put the margarine, caster sugar, self-raising flour, eggs, vanilla essence and hot water into a mixing bowl and beat until smooth.
Divide equally between the two prepared tins and bake for about 20 minutes until the sponge is golden and springs back to the touch.
Leave for 5 minutes then turn out on to a wire rack and allow to cool completely.
Cut each sponge in half horizontally so that you have four layers.
Whip the cream until stiff and fold in the kirsch. Put about a quarter of the cream one side for the decoration.
Reserve six evenly-sized strawberries and slice the remainder. 7. Spread each layer of sponge with cream and top with strawberries. Make sure you leave enough cream to coat the top and sides of the gateau. Smooth the top.
Coat the sides of the gateau with toasted almonds. Use the reserved cream to pipe rosettes on the top. Halve the reserved strawberries and use to decorate.
Chill until required
--
Instead of kirsch, I marinade some of the strawberries intended for the centre in balsamic vinegar and sugar for an hour at room temperature to create a strawberry flavoured syrup, which I then mix with plain brandy :)