What If I Use Whole Eggs Instead of Egg Whites in a Cake?
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”.
Servings: 8 servings
Calories: 325kcal
Cost: $5
Equipment
- Cake pans
- baking spray
- oven
- measuring cups and spoons
Ingredients
- 3 egg whites
- ⅓ cup vegetable oil
- 1 Cup water
- 1 Duncan Hines Classic White Cake Mix
Instructions
- 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.
Video
Notes
Do NOT use three whole eggs instead of just egg whites!
Nutrition
Calories: 325kcal | Carbohydrates: 53g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Sodium: 468mg | Potassium: 58mg | Fiber: 1g | Sugar: 27g | Calcium: 142mg | Iron: 1mg