What happens if cake is baked using only egg whites?

Baking a cake using only egg whites will result in a very different cake than one made with whole eggs. Here's what you can expect:

Texture:

* Light and airy: Egg whites are primarily composed of protein, which whips into a stable foam when beaten. This foam traps air, resulting in a light and airy texture.

* Fragile: Cakes made with only egg whites will be delicate and prone to crumbling.

* Less rich: The absence of egg yolks means the cake will lack the richness and fat content of a traditional cake.

Flavor:

* Eggy: The strong flavor of egg whites will be more pronounced in the cake.

* Less sweet: Egg yolks contribute to the sweetness of a cake, so a cake made only with egg whites will be less sweet.

Other considerations:

* Structure: Egg yolks provide fat and structure to cakes, so a cake made only with egg whites will likely be less stable.

* Color: The cake will be pale in color due to the lack of yolk.

Types of cakes suitable for egg whites only:

* Angel food cake: This classic cake is specifically designed to be made with only egg whites. It relies heavily on the airy texture provided by whipped egg whites.

* Meringues: These airy confections are made solely from whipped egg whites and sugar.

Tips for baking with egg whites only:

* Whip the whites to stiff peaks: This ensures a stable foam that will create the desired airy texture.

* Use a gentle touch: Avoid overmixing the batter as this can deflate the air bubbles.

* Add a bit of acid: A touch of lemon juice or cream of tartar will help stabilize the egg white foam.

In conclusion, baking a cake with only egg whites is possible, but it will result in a very different product than a traditional cake. It is best suited for cakes that rely heavily on the airy texture provided by whipped egg whites, such as angel food cake or meringues.