On Mar 5, 2:24 pm, 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
>
I have egg white omelets frequently. My cat loves the yolks - nice shiny
coat and happy cat. This situation obviously doesn't apply for everyone.

JonquilJan

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