Advice please - substituting whole eggs for whites in cakes?

[SummaLuvin]

Happy for the whites to wait if people think it’s a bad idea, but I have a few egg whites in my freezer which could do with using up and I am planning on making an apricot and olive oil cake this weekend. The recipe states ‘2 x medium eggs (105g)’ and my whites are exactly that weight. The cake uses greek yogurt, so there will be plenty of fat from that and the olive oil, which makes me think the loss of the yolk won’t be a big deal. What do you all think?

I’d go for it. Most of the protein from eggs is in the white, and the yolk has the fat and nutrients. My instinct would be to add a little oil to replace the yolk, but as there’s already oil in the cake that might not be necessary. If it’s for a special afternoon tea for guests then I’d use the eggs, but if it’s just for casual eating then I’m sure it would be fine. Maybe the yolk might help with emulsification but the Greek yogurt should also help that too.

After reading the title I was going to say 'are you mad??' But having read the post...I'd totally say go for it, it should be fine. Also the cake sounds delicious, can you post the recipe?

I had very similar thoughts to "cani", and think it would be ok.
If you aren't totally sure, what about using half the whites, plus one egg? Then make the same again next week?

thanks, I think I will go for - I have frozen the whites together so doing half and half isn't an option. It's just a weekend treat for me and DH so it's not like I'm trying to impress guests.

This is it, I don't think it's behind a paywall?

it worked just fine! I have no comparison to what it would have been like with yolks too, but the cake doesn't look/taste like it's missing anything to me, and it's a delicious cake.