The Baker's Hotline

January 8, 2019 at 5:55pm

Hi Peggy! Unfortunately, it isn't that simple of a change. Because the egg yolks play a big part in the moisture, richness, and fat in the cake, removing the yolks could negatively affect the texture and structure of this recipe. (Though, you're of course welcome to try!) We'd recommend using a recipe that's designed to be a white cake, such as our Tender White Cake. Happy baking! Annabelle@KAF
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