Sugar and eggs~

Discussion in 'Pastries & Baking' started by kenshinz, Oct 13, 2013.

  1. kenshinz

    kenshinz

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    Hi mates!

    Amateur baker here /img/vbsmilies/smilies/confused.gif

    Im trying to make a Yule Log cake and a question came to my mind.

    Is there any difference between separating part of the sugar into the egg yolk and the remainder to the egg whites and adding all of the sugar into the egg whites?

    Does it have any effect on the egg yolk if I add sugar into it?

    Thank you!

    Cheers!/img/vbsmilies/smilies/peace.gif
     
  2. siduri

    siduri

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    I usually put part of the sugar in the whites, so that i can make them first and they won't deflate while they sit.  I often make spongecakes beating the whole eggs with the sugar, and not folding in the whites at all, and if i use the kitchenaid and beat them really well so they're really thick and pale, i find it comes out fine.  It's a little better if you separate them, though, but the difference is not that much considering that i don;t ever just eat spongecake but use it in other concoctions.  Such as the yule log. 

    i don;t have any further information but no doubt there are plenty here who know much better about the chemistry of it. 
     
  3. kokopuffs

    kokopuffs

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    I might recommend consulting King Arthur's The Baker's Companion.  It's full of useful information for baking.
     
  4. kenshinz

    kenshinz

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    Thanks for the information guys!

    !CHEERS!
     
  5. helga

    helga

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    Hi! I prefer adding all of the sugar into the egg whites.