I have to make my boss a cake for his b-day and he likes a white cake. My question is do you use egg whites from a carton or real egg whites? I am using the Duncan Hines moist deluxe cake mix with white chocolate pudding because I need a dense cake. PLEASE HELP!!

I make the DH white cake all the time & always use real egg whites. I've never used egg whites from a carton so I don't know how that would work.
HTH,
bakersofcakes

I priced them and it is cheaper to use the real egg whites and throw away the yokes than it is to use the ones in the carton. Don't know if that helps you to make a decision or not.

Aren't egg whites in the carton colored yellow anyway?! I've never found pure white egg whites in a carton.

They make egg whites in a container. It's called Just Whites. They are a white color. 1 oz. = 1 egg white. They will work fine.

Which is better to use?

Yeah, I bought some of that egg white stuff the other day just cause it was on sale.. Any other product the egg came out yellow.. When I went to pour that, it really grossed me out!!! LOL never again will I want to buy that one again.. I like my eggs dyed, I guess...

Thats weird, they dye the whites yellow? Isn't the point in a lot of the cakes that use egg whites for the cake to be bright white? (say in angel food or white cake).

For my white cakes I use the eggs and throw the yolks away.

I think they make them yellow to make them look more like real eggs when they are cooked. I don't think they make certain brands with baking in mind.

I have used the egg whites from the carton and egg whites from an egg on the same recipe for two different cakes and the cake made with the real egg whites came out 10X better. I would go with the real egg whites. HTH

Thank you everyone! I have both but I wanted the best taste!

REAL!!!!!

There are 2 types of egg whites in a carton. One is for whipping and one is just for straight recipe use. Make sure you but the right kind if you go that route.

You don't have to throw the egg yolks away! I usually just refrigerate them & have scrambled eggs the next day-you can add a whole egg or have just the yolks. I believe you can also freeze them for later.

Actually, the other day I had 3 egg yolks left after baking my white cake & was going to have meatloaf for supper, so I substituted the 3 egg yolks for the whole egg + egg white I usually use. I couldn't taste the difference either. It was still good! BTW, the family never even knew I'd "changed" the "recipe."
HTH
bakersofcakes