Help Please! Added An Extra Egg White To Scratch Cake Batter
Baking By mcaballero2 Updated 15 Apr 2012 , 5:34am by Brendabeeper
Hi everyone,
I accidently added one too many egg whites to a scratch cake batter. My question is how does this affect the final cake? I heard that it can make the cake dryer so I wrapped it in cling wrap and popped it in the freezer while it was still warm. I have a cake due shortly and was wondering if this is salvageable or if I should just start over. Thanks in advance for your help!
One extra white to a recipe of how many? Four eggs? Twelve eggs? Either way, it probably won't make a bit of difference. You've done what you could to preserve the moisture by freezing it. I'm pretty sure you'll be okay. And in no case should you toss it. If you don't like it when you unfreeze it, it will still be good for cake pops or trifle or for another cake where you can brush the layers with syrup.
One extra white to a recipe of how many? Four eggs? Twelve eggs? Either way, it probably won't make a bit of difference. You've done what you could to preserve the moisture by freezing it. I'm pretty sure you'll be okay. And in no case should you toss it. If you don't like it when you unfreeze it, it will still be good for cake pops or trifle or for another cake where you can brush the layers with syrup.
Sorry, recipe of six egg whites, no yolks. I was afraid it would taste eggy or be too dry so I'll try it tomorrow after I let it thaw out and brush some syrup on it. Thank you! I'm new to scratch baking and had used the batter for four 6 inch cakes and really didn't want to throw them out so thanks for the suggestion of the cake pops and such 
should be fine, I sometimes add a extra egg to the bottom base cakes when I stack them , I was told that helm to make them more dense , better for stacking, never noticed a taste difference
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