Do is use the 3 egg whites in a cake mix?

Here's why:

* Structure and Texture: Egg yolks provide fat and richness to cakes, contributing to a tender crumb. Egg whites primarily add volume and aeration, which is essential for a light and airy texture. Using only egg whites will result in a cake that is dry and tough.

* Balance: Cake mixes are formulated to work with the full complement of egg components. Using only egg whites disrupts the balance of ingredients, leading to unpredictable results.

Instead of using only egg whites:

* Use whole eggs: This is the best option for a cake mix, as it provides both the structure of the whites and the richness of the yolks.

* Add some fat: If you want to use only egg whites, you can compensate by adding a little bit of oil or melted butter to the batter. This will help to replace the fat from the yolks and create a more tender cake.

Here are some additional tips:

* Follow the instructions on the cake mix box. This will give you the best chance of success.

* If you're experimenting, start with a small batch first. This way, you can see how the cake turns out before you commit to a larger recipe.

Enjoy baking!