On Mar 5, 12:24�am, Wayne Boatwright >
wrote:
> I have a chocolate angel food cake recipe that calls for ~16 egg whites (2
> cups). �When I've made it before I've frozen small portions of egg yolks that
> I've used in various ways.
>
> I'm curious, though, what a large quantity of egg yolks could be used in,
> particularly baked goods.
>
> Powdered egg whites (Just Whites or similar) does not work well in the angel
> food cake recipe, and doesn't give nearly as much rise as fresh, so that
> isn't an option.
>
> Ideas? � � � � � � � � �
>
> --
> Wayne Boatwright
>
> "One man's meat is another man's poison"
> � � � � � � �- Oswald Dykes, English writer, 1709.

Make two 2-layer yellow cakes or one 4-layer yellow cake.

http://www.recipezaar.com/Yummy-Yellow-Cake-296306