Baking question

If I'm baking something that requires my eggs to be seperated is it still OK for me to use Egg Beaters in place of the reall egg and just use half for the yolk part and half for the whites part?  Or will that not work and mess up the whole thing?

It depends so much on the recipe and what purpose the eggs are playing.  Setting (like in a custard), binding (like in a cake), fluffing (like in a merange)

Need more info

Chocolate Cake Roll

Most likely will not work.  Sponge cakes are made by making a meringue and then folding in the other ingredients, and you can't really make a meringue with the extra fat of the yolk.  It keeps the meringue from forming properly. 

You probably COULD make the sponge cake with egg whites and then use the Egg Beaters in place of the yolks, though.

Interesting...I thought the whites would be easier to replace than the yolks.  They have the Egg Beaters Whites Only kind...do you think that would work for the whites? 

I'm really not sure.  But I do know that meringues are hard to get to form correctly even if you are using the correct ingredients.  I think this might be one of those things that is just worth using real eggs for.  The whites are very good for you, anyways.

Or you might want to simply use a different roll cake recipe.  This one probably uses a sponge because roll cakes work best with a drier cake, but you could probably do it with a different type of cake.   

There are some tricks to help a meringue form more easily -- using a small amount of cream of tartar or whipping them in a copper bowl.  But those aren't things that people usually have lying around. 

Thanks for your help. I guess I just need to either follow the recipe or experiment and be ready to have a few disasters.

Original Post by minie13:

Interesting...I thought the whites would be easier to replace than the yolks.  They have the Egg Beaters Whites Only kind...do you think that would work for the whites? 

 Whites only product should work fine but it should be at room temperature before beating.  Does the recipe call for whipping the whites?  What do you do with the yolks?  Are they part of the batter, or are they discarded?

The egg whites I buy say they are pasteurized and also say that because of that they will not whip up for meringues or angel food.

Have you tried dried egg white? You should be able to get that in the store. The brand my DH brought home for me to make royal icing with was Deb El "Just Whites". They indicate that they can be used for meringues, etc. Plus, they are just dried egg white, no additives. The "21 egg" can (42 tsp) was about $4.49 here in MA.

kemccl - thanks for the tip.  I'll look for those.