What If I Use Whole Eggs Instead of Egg Whites in a Cake?
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What If I Use Whole Eggs Instead of Egg Whites in a Cake?
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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”.
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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.
Notes
- Do NOT use three whole eggs instead of just egg whites!
Nutrition Information
Show Details
Calories
325kcal
(16%)
Carbohydrates
53g
(18%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
9g
(45%)
Sodium
468mg
(20%)
Potassium
58mg
(2%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Calcium
142mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Sodium | 468mg | 20% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Calcium | 142mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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