Do whole eggs make cakes rise more than egg whites?

No, whole eggs do not make cakes rise more than egg whites alone. In fact, the opposite is often true. Here's why:

* Egg whites: Egg whites are primarily made of protein, which forms a stable foam when whipped. This foam traps air, creating volume and lightness in cakes. The protein in egg whites is also better at holding onto air during baking.

* Whole eggs: Whole eggs contain both yolk and white. While the yolks add richness and flavor, they also contain fat. Fat can interfere with the formation of a stable foam, making it harder for the cake to rise as high.

Therefore, using only egg whites in a recipe will often result in a higher, lighter cake than using whole eggs.

However, there are situations where using whole eggs can be advantageous:

* Flavor and texture: Whole eggs add a richer flavor and a more dense, moist texture to cakes.

* Stability: The fat in egg yolks can help stabilize the foam structure, making it less likely to collapse during baking.

* Some recipes: Some recipes specifically call for whole eggs, as they are designed to create a particular texture or flavor.

Ultimately, the choice of whether to use whole eggs or egg whites in a cake recipe depends on the desired outcome. If you're looking for a light and airy cake, using only egg whites is generally recommended. However, if you want a richer flavor and denser texture, whole eggs may be a better choice.