If I'm making a cake utilising all the leavening agents including creamed butter and sugar as well as baking powder and soda, would there be any difference if I were to include whipped egg whites vs foamed whole eggs? Which one would be better? Specifically in terms of providing a fluffier texture to the cake? Thanks!

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    This question is hard to answer. What is better? depends what you are trying to make. They both are used as leavening in different styles of cake. You are essentially asking "What is better? Pound cake or angel food cake". Of course the answer to that is angel food cake and so the answer to your question is egg whites. (This answer may be a bit too subjective to be useful) – Sobachatina Jun 19 '19 at 19:30
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    Also, beaten egg whites are going to be difficult to integrate in any meaningful way with creamed butter. And if you are determined to use all leavening agents then don't forget yeast as well. – Sobachatina Jun 19 '19 at 19:31
  • Thanks for the responses. I'll be more specific with my question. Which of them would result in a more lighter and fluffier cake? If not that, then at the very least there must be advantages and disadvantages to using each method right? Thank you again. – CrackerJacked Jun 19 '19 at 20:04
  • Also, wouldn't yeast be counterproductive in a cake? It does tend to result in a more chewier texture. – CrackerJacked Jun 19 '19 at 20:08
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    Well if you're using creamed butter, it's neither a genoise nor an angel food cake. If I were you, I would look at the established cake types rather than trying to come up with a new one. – aris Jun 20 '19 at 0:45

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