Why does a beaten whole egg have less volume than the egg white ...

[melina_rosy]

Why does a beaten whole egg have less volume than the egg white beaten alone?

Question 2

What characteristics possessed by cake flour help create the qualities desired in a cake?

[Sassygurl126]

Answer to Question 1

The fat in the yolk hinders foam formation; the egg white is primarily comprised of protein and does not contain fat.

Answer to Question 2

Cake flour, made from soft wheat, has a smaller protein content than all-purpose flour. Therefore, it is less likely to form very much gluten, and this minimal gluten formation allows the cake to be very tender.