The Ingredient Swap You Should Try In Your Next Cake Mix Batter

Even if you don't consider yourself a baking enthusiast, cake is one of the easiest recipes to master — especially if you use a box cake mix. All you really have to do is add in eggs, vegetable oil, and water, empty the contents of the box into the bowl, and you have yourself a delicious cake batter. Boxed cake mix produces reliable results every time, but if you're willing to put in a little extra effort, there's one ingredient swap that's a total gamechanger.

According to Taste of Home, substituting whole eggs for egg whites does wonders in terms of texture. Egg whites not only bind the other ingredients together, they also add volume through their leavening properties. Because commercial cake mixes already have additives that enhance the tenderness of the sponge when baked, using egg whites instead of whole eggs produces even more favorable results. One whole egg is the same as two egg whites, or alternatively you can use ¼ cup of egg whites from the carton.

But aside from the airier texture, there is another reason you might consider making the swap.

Let's be honest, it's almost impossible to make cake healthy, as the dessert by nature is high in fat and calories. But if you're looking for a way to make your cake healthier without ruining the flavors and textures, using egg whites is the best way to go about it. While egg yolks are packed with fat and cholesterol, and are 50 calories per serving, egg whites are practically fat free and only 15 calories (via Pete and Gerry's). By eliminating the yolks, you're also eliminating a some of the fat and calories in your cake.

This, however, doesn't mean that yolks are a useless addition in cakes. Food Above Gold explains that the fat in the eggs works like shortening or butter. Unlike egg whites which make baked goods fluffy and airy, egg yolks make them richer and softer. If you want your cake to be more on the light side in terms of both texture and nutritional value, you should definitely try using only egg whites the next time you bake a cake; but if you love an indulgent, rich dessert, this maybe isn't the best swap for you.