i am making a 2x batch of the cake on ROSE’S heavenly CAKES: Saint-Honore Triffle (page 227). you must measure eggs by weight, and preferably whites and yolks separately.

for a 2x batch, you need 16 eggs, or 480 gr whites and 300 gr yolks.

at the 13th cracked egg, i obtained 480 gr of whites, but yolks was only 260 gr!!!!!! i am using usda standard aa large eggs from a brand widely available nationwide!

i am baking a genoise, not a white genoise! so i cracked more egg eaches than what the
recipe calls for, discarding excess whites