I am going to try the WASC with a box of lemon cake mix instead of white. Do you think I should use whole eggs or the whites that that the original recipe calls for. If whole eggs, should I use half the number called for (i.e. 4 egg whites=2 whole eggs)?
I've not yet tried the WASC, but from experience with other cakes, the only reason to use only whites (at least in this type of cake, ie not angel food or one using beaten egg whites folded in) is to keep the white color. So, I'd say you can use the whole eggs instead. I would use between 2 and 3 whole eggs in place of the egg whites. 2 will be about 1/2 oz too little volume. 3 will be about 1 1/4 oz too much volume. HTH and is understandable.
I agree with kbrown, I think lemon extract would work the best instead of almond. 
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