Hi Martha, since this recipe calls for 5 egg whites, it would make quite a bit of difference to the recipe if you added 5 yolks as well. The liquid/dry balance of ingredients would be thrown off, which would affect texture and baking time, and the cake might be more likely to fall. If you don’t want to separate 5 large eggs and be left with the yolks, you could consider substituting packaged refrigerated egg whites, found near the eggs in your supermarket’s dairy section.  

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