Would you love to have luxurious fluffy and light cakes? If so, then you’ll want to stick with the EXACT directions on the box thus using egg whites instead of whole eggs. Today I’ll show you the results of “what if you use whole eggs instead of egg whites in a cake”.
Why This Recipe
- Many of the articles out there will trick you into believing that whole eggs MOSTLY just add fat.
- I’ll SHOW you the difference.
- Nothing tells you the whole story better than actually doing it!
- You really need to know what happens if you use whole eggs instead of egg whites in a cake!
Here’s What Goes Down In, “What If I Use Whole Eggs Instead of Egg Whites in a Cake?”
STEP 1. Duncan Hines Classic White Cake Box Mix Made with Egg Whites
STEP 2. The Same Cake Mix Made With Whole Eggs
Frequently Asked Questions (FAQ’s)
What If I Just Used Less Eggs and Instead Used the Whole Egg?
Nope, you need to use the egg whites for white cake. Egg Whites are fluffy and add a light and airy texture to the cake. In fact, egg whites are usually what flourless cakes are made from!
When making a white cake, you will want to use three egg whites instead of whole eggs!
Do Egg Yolks Add More Than Fat?
Yes! They add density! Your cake will be dense and thick and HEAVY!
What Do I Do With The Leftover Yolks?
That’s entirely up to you, but here are some ideas…
- Great snack for the dog
- Save to brush on the top of pies and other crusts
- Freeze them individually for brushing on pies!
- Creme Brulee anyone?
- Make Mayo!
Will Whole Eggs Make the Cake Taste Different?
Well, yes and no. The cake will still taste like cake BUT the texture changes dramatically. A wet, heavy cake feels like a wet blanket when you are expecting light and fluffy.
By the way, this is NOT the texture of “sad” or fallen cake (which I think is delicious), instead, it’s just wet.
I’m so glad you asked, “What If I Use Whole Eggs Instead of Egg Whites in Cake?”
Tips and Tricks
- If you forget and have cracked the eggs but haven’t put them in the cake yet, use an empty water bottle to gently suck the yolks from the egg whites.
- Conversely, you can use one of the half egg shells to scoop the yolk out with.
- If you drop the shell into the eggs, use one of the half shells to scoop the broken pieces out with (easiest way ever, if you ask me).
- What if you didn’t realize and have already incorporated the yolks? Throw it out and start again with a new mix. That’s what I did. Conk self on head three times. Use a yellow cake mix next time. Lol. JK, don’t conk yourself.
- More Great Egg Advice from Cooks Illustrated
If You Enjoyed This Article, You Might Also Enjoy These Eggy Articles at Loaves and Dishes
- How to Microwave Eggs
- Southern Deviled Eggs
- The Secret To Easy Peeling Hard Boiled Eggs
- Eggs in Purgatory
Ya’ll Help Me Out, OK?
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What If I Use Whole Eggs Instead of Egg Whites in a Cake?
- 3 egg whites
- ⅓ cup vegetable oil
- 1 Cup water
- 1 Duncan Hines Classic White Cake Mix
- Preheat the oven to 350
- Prepare the pans with baking spray.
- In a stand mixer bowl, mix together the egg whites, oil, water and cake mix. Mix on medium until well blended.
- Pour evenly into two cake pans.
- Bake at 350 for 22 minutes or until cake tester comes out clean.
A VERSE TO SHARE
Have you ever totally embarrassed yourself? Me too! In fact, just now it happened. Thank goodness just Mr. Loaves and Dishes and I were here!
That reminded me, thank goodness, no one is judging me, right?
Because I haven’t been judging anyone else, right? I haven’t, have I?
Judge not, that you be not judged