Substituting Egg Yolks W/whole Eggs In Recipe????
Baking By noosie Updated 20 Jun 2007 , 2:33pm by Sugarflowers
I'm making a golden butter cake from scratch which calls for 6 egg yolks and 1 1/2 cups milk.
I only have 3 eggs left and half & half on hand. Do you think I can sub the 3 whole eggs for the 6 yolks and use 1 cup h/h and 1/2 cup of water ???
I'm leaving for vacation in 2 days and do not want to restock items now.
Any suggestions will be appreciated. Thanks 
You should be able to substitute the whole eggs with no problem. The 1/2 and 1/2 will work also. I wouldn't cut it with water. Just use the entire amount and you should have a very rich tasty cake. The color will not be quite the same since it is not all yolks, but you can fix that (if you want) with a drop of yellow food color.
Sounds like a good cake.
Michele
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