You might presume that white, yellow, and vanilla cake are all the same flavor, but there are key differences that distinguish them all from each other.

For yellow cake, egg yolks also add a deep yellow color. Eggs contribute to the volume of a cake, too. So an egg-free cake needs more of all of the other ingredients to make the same amount of sponge.

What to know about the whites and the yolks, including macronutrients, vitamins, minerals, whether you should eat the whole egg, and how to properly cook eggs.