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?


Sponge cake and lemon curd each use a lot of yolks. (Also use a few for
mayonnaise, fortifying scrambled eggs or omelets, give one to your cats,
etc.) HTH.

Bob