I just put 2 10" round golden butter cakes into the oven. The recipe called for 6 egg yolks and 1 TBSP. + 1/2 tsp. baking pwdr. I decided to use 3 whole eggs instead because I am looking for a lighter less dense cake but realized I did not change the baking pwdr amount

I'm not sure if it will make a difference. I tasted the batter and did not taste the bitterness of the powder, but I am thinking that 6 yolks vs. 3 whole eggs would probably require a bit more powder to get it to rise.....

I am so confused. I already sifted another batch of cake flour with the original amount of powder for an additional 9x13 cake...

Any advice or words of wisdom from you Alton Browns and food chemists out there will be greatly appreciated.

Please Help!

anyone, anyone, Bueller? Bueller??