Subbing egg whites for whole eggs
It's a long story, but I have leftover pasteurized egg whites in a carton.
I now need to make a cake--ideally red velvet cake-- and I am wondering if I can sub out the egg whites for the whole eggs in the recipe, weight for weight. The cake has oil in it, so it won't be lacking in fats. I'm just wondering if there is a serious downside to this sub.