For a birthday cake; Flour sift vs. not sifting? Egg white vs. whole egg?
About to bake my very first birthday cake (for my wife)
Some recipes say to sift the flour while others say don't sift. What would be the textural difference between the two?
Same textural question for the eggs... whole egg vs. just egg whites?
In case it matters, I will ether make a yellow cake or white (have not decided), but I will assume that the egg yokes will make the batter yellow. It will be ether two or three layers with some type of butter creme frosting.