FG, I make this quite often, and it calls for the whole egg- I've never had a problem getting the egg/sugar mixture to ribbon.http://www.davidlebovitz.com/2011/11/lamingtons-recipe-chocolate-coconut-cake/
From my experience short ribs actually taste better when cooked, cooled, and reheated. Not sure what the science is behind it, but something with the gelatin happens when this is done. It also makes it easy to skim fat. A number of recipes I've done called for this method.