New answers tagged egg-whites
There are some cakes that call for whipped egg whites but you can opt to skip that step. As an example, a 1-2-3-4 cake wants you to separate the eggs, whip the whites and add them to the completed batter. If you choose not to do that your cake will almost as "sturdy" as a pound cake. But as noted, that would not work with a chiffon cake.
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