Adding an extra egg yolk to a cake recipe can have several effects on the final product:
Moisture and Tenderness: Egg yolks are rich in fats and emulsifiers, which can enhance the cake's moisture and tenderness. The extra fat content contributes to a softer and more delicate texture, making the cake more tender and less crumbly.
Richness: The additional egg yolk adds richness to the cake's flavor and can make it taste more indulgent and luxurious.
Color: Egg yolks contain natural pigments that can give the cake a deeper yellow color, which may be visually appealing.
Binding and Stability: The extra emulsifiers in the yolk help in binding the ingredients together, improving the overall structure and stability of the cake.
Denser Texture: Since egg yolks contain more fat than egg whites, the cake may have a slightly denser texture compared to cakes made with only whole eggs or fewer yolks.
It's important to note that while an extra egg yolk can enhance certain characteristics of a cake, it may not always be suitable for every cake recipe. Baking is a delicate balance of ingredients, and making significant changes can alter the final result. If you decide to add an extra egg yolk to a cake recipe, consider doing a small test batch first to ensure it produces the desired outcome. Additionally, for those concerned about cholesterol levels, it's worth keeping in mind that egg yolks contain a significant amount of cholesterol, so moderation is key.