Cake Mix - Surprised

[Jules]

Today I grabbed a box of Duncan Hines cake mix to make cupcakes. I rarely use a mix and it’s most often Betty Crocker because they go on sale for less.

After I put the water, oil and eggs & mix together, I glanced at the box.

It called for three egg Whites. Why? Not even a suggestion to use whole eggs. Is there an advantage to this?

Has it been like this for a long time?

 

[Rosemarie]

You don't say how it turned out?

 

[debodun]

Just egg whites are usually for white cakes. If the yolks are included, it's yellow cake.

 

[hollydolly]

Today I grabbed a box of Duncan Hines cake mix to make cupcakes. I rarely use a mix and it’s most often Betty Crocker because they go on sale for less.

After I put the water, oil and eggs & mix together, I glanced at the box.

It called for three egg Whites. Why? Not even a suggestion to use whole eggs. Is there an advantage to this?

Has it been like this for a long time?

if you're making a 'white' cake then the yolks will colour the cake... also whites keep the batter light and airy ... whereas yolks tend to make it a little more dense sometimes...however if you wished to use the whole egg there's nothing stopping you..if you don't mind a little colour in a white egg

 

[Jules]

You don't say how it turned out?

It was very good. I put cherry pie filling in the centres, prior to baking.

Just egg whites are usually for white cakes. If the yolks are included, it's yellow cake.

You’re right, deb. It was a white mix. Because I loathe bright yellow yolks, I search for the pale ones. It didn’t seem to change the colour much or at all, imo.

Well now I know.