Can You Make Angel Food Cake With Liquid Egg Whites From A Carton?

We all love a good, airy, and light-as-a-feather Angel Food Cake, don’t we? This fluffy masterpiece, traditionally made from whipped egg whites, sugar, and flour, is an absolute delight to the senses. But, have you ever wondered if you can skip the cracking and separating eggs part by using liquid egg whites from a carton instead? Can you really get the same light and airy results?  With some adjustments, yes, you can!  Read on for the pros, cons, and tips for using carton egg whites to make a great angel food cake.

Can You Make Angel Food Cake With Liquid Egg Whites From a Carton?

Angel food cake is all about that sweet, fluffy texture achieved by whipping egg whites. When you beat egg whites, the proteins unwind and then link together to trap air bubbles, creating a foam structure that expands.  This foam is what gives the cake its cloud-like crumb. Fresh egg whites contain natural emulsifiers, whereas the egg whites in a carton go through the pasteurization process, which alters these natural emulsifiers, therefore, hindering its foaming ability a tad.  With that being said, you can still get those carton liquid egg whites to whip up enough for angel food cake. 

Fresh VS Carton Liquid Egg Whites

The question of the hour – Can carton egg whites match the quality and taste of fresh egg whites? Spoiler alert: they can, with a few tips. While fresh egg whites often give a slightly superior taste and airy texture, well-handled carton egg whites can yield almost as good results, making them a fantastic time-saving alternative.

What’s more, carton egg whites win the convenience factor, hands down. Say goodbye to the tedious task of separating egg whites and possible traces of yolk invading your egg whites. 

But what about the cost? Depending on where you live, carton egg whites could be a bit pricier than regular eggs. I bought a carton that was 32 oz.  It was enough to make 2 angel food cakes and meringue for 1 lemon meringue pie. The cost: $4.86. Eggs at the moment at my local Walmart were $1.46 for a dozen of large eggs.  

My angel food cake recipe takes 1 2/3 cups of egg whites which is about 18 large eggs. So by my estimation, to make 2 angel food cakes will take 3 dozen large eggs, and at $1.46 per dozen, that cost is $4.38.  So pretty comparable for convenience. And if you are like me, I hate to waste all those yolks.

Pros And Cons

As with any substituting when it comes to baking, there are going to be pros and cons.


  • Convenience is a big one.  No more mess with separating eggs. You just pour them out of the carton.  What could be easier?  Waste not want not.  I mean, what are you really going to do with all those yolks left behind? 
  • Unopened cartons of egg whites will keep longer in the fridge than fresh eggs.  Very handy and readily available when you need them.  
  • Consistent Results – The controlled processing creates uniformly functioning egg whites, whereas fresh eggs can vary in whipping performance.
  • Pasteurized egg whites minimize the risk of salmonella. This offers peace of mind, especially when serving cake to groups.


  • Reduced Volume – Carton egg whites may not whip up quite as high as fresh egg whites. So you may not achieve the same lightness in texture. To get the volume you need, you may have to use more of the carton egg whites.
  • Higher Cost – Buying egg whites separately costs more than using whole eggs. But it can be worthwhile for certain recipes.

Tips for Using Carton Egg whites

Here are a few tips that may help you on your way to using carton egg whites.

  • Check the expiration date and avoid old egg whites that won’t whip up well.
  • Make sure egg whites are thoroughly chilled before whipping for maximum volume.
  • Use copper, stainless steel, or glass mixing bowls
  • Beat egg whites on high speed until stiff, glossy peaks form (this may take longer than fresh egg whites).
  • Fold egg whites delicately when combining with other ingredients.
  • Don’t overmix once the batter comes together, which can deflate egg whites.
  •  Add a pinch of cream of tartar to help stabilize whipped egg whites.

Preparation and Use of Carton Egg Whites

Correct storage and handling of carton egg whites are very important for your Angel Food Cake’s success. Always keep them refrigerated, and once opened, use them within seven days for best results. If they smell off or change color, it’s time to pitch them away.

And how about the measurement? Typically, two tablespoons of carton liquid egg whites equate to one large egg white. So, if your recipe asks for 12 egg whites, you need about one and a half cups of the egg whites in the carton.

Angel Food Cake Recipe Adjustments

When using carton egg whites, here are some tweaks to consider for your angel food cake recipe:

  • Slightly increase the amount of egg whites to account for less whipping volume. An extra 1-4 egg white equivalents usually do the trick.
  • Reduce sugar by 1-2 tablespoons since sugar helps fresh eggs whip up higher. Carton whites don’t need as much help.
  • Replace 1-2 tablespoons water or milk with lemon juice or vinegar. The acidity helps give structure to the egg foam.

While carton egg whites may not create the exact same feather-light crumb, most bakers are pleasantly surprised with the decent lift they can still provide. The texture will be a touch more dense but likely still soft and fluffy. With a few tweaks, you can absolutely make delicious angel food cake using egg whites from a carton.

The convenience of carton whites may outweigh a small sacrifice in height for many home bakers. But to get the best rise, fresh egg whites are really hard to beat. Either way, let your personal preferences guide you. With the right techniques, you can bake a great angel food cake using whichever type of egg whites you have on hand.

Also, keep in mind your cake might have a slightly denser texture and a less pronounced flavor than fresh egg whites. However, a good quality vanilla extract or other flavoring agents can enhance the taste and make up for any lack of depth.  

Soft Peaks Vs. Stiff Peaks

When making an angel food cake, you need to whip your egg whites to stiff peaks.  What is the difference between soft peaks and stiff peaks?  It can really be confusing figuring out what is what.  Watch the video below.

Final Thoughts

So, can you make an Angel Food Cake with a carton of liquid egg whites? Absolutely! While it might require a few minor adjustments, it’s definitely possible, and the convenience of carton egg whites can be a game-changer.

Whether you’re an experienced baker looking for a quicker alternative or a baking newbie avoiding the mess of separating eggs, carton egg whites can come to your rescue. Remember, every great cake starts with a good recipe, some quality ingredients, and a dash of patience. So why not give it a try? You might be pleasantly surprised by the results.

Have you used liquid egg whites from a carton?  Please leave a comment below.

And As Always

Keep On Baking!


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FAQ Section

The world of baking can be as mystifying as it is delicious. Whether you’re a seasoned baker or a beginner just dipping your toes into the culinary waters, you may have questions, especially when considering carton egg whites for your Angel Food Cake. Let’s tackle a few common inquiries that Google’s People Also Ask feature often presents.

Q1: Are liquid egg whites better than eggs?

This is subjective and depends on what you value most in your cooking or baking. Nutritionally, both are similar, although egg whites are lower in calories and fat as they do not contain the yolk. Taste-wise, some might argue that fresh eggs have a slight edge. However, in terms of convenience and ease of use, liquid egg whites are a clear winner. They save time, eliminate the risk of yolk contamination in recipes needing only whites, and reduce the risk of salmonella infection.

Q2: Will boxed egg whites whip up?

Yes, boxed (or carton) egg whites can indeed be whipped up, much like fresh egg whites. However, they may require a bit more time to reach the desired consistency. Adding a pinch of cream of tartar can help stabilize the egg whites and help them whip up nicely. The key is to ensure your equipment is clean and dry and you’re patient with the process.

Q3: How much liquid egg white is equal to one egg?

One large egg yields approximately two tablespoons of egg white. Therefore, if a recipe calls for one egg white, you can substitute it with two tablespoons of liquid egg white from a carton. This equivalence makes it easy to measure out the correct amount of carton egg whites for your recipes.

Remember, baking is part science, part art. Feel free to experiment, learn, and, most importantly, enjoy the process. Your Angel Food Cake might just become the talk of your next gathering!

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