Rank egg whites, egg yolks, and whole eggs from highest to lowest in each of the following functions: structure building and toughening, leavening, color, fl avor, and emulsifi cation. Why will the...

Rank egg whites, egg yolks, and whole eggs from highest to lowest in each of the following functions: structure building and toughening, leavening, color, fl avor, and emulsifi cation.

Why will the addition of extra egg whites (which are about 90 percent water) to cake batter sometimes produce a drier, rather than a moister, cake?