The short answer is yes, but to a bit lesser degree. Since yolks contain emulsifiers, a foam made from yolks or whole eggs will be more stable than a whites-only foam. In all egg foams containing sugar, the sugar dissolves in the watery part of the whites and prevents the proteins from binding together too tightly–that can result in a grainy, runny mess. But, its role is more crucial in an egg white foam since it’s the only thing standing between foam perfection and over-whipping. A cake made with a yolks-only or whole egg foam will be more tender the more sugar you add (up to a point), as well.