On Thu, 05 Mar 2009 16:14:07 GMT, brooklyn1 wrote:

> "blake murphy" > wrote in message
> ...
>> On Thu, 05 Mar 2009 05:24:23 GMT, 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?
>>
>> a **** of a lot of mayonnaise.
>>
>>
> Offering Duh'Weenie your ****in' skinny ass, eh mick?

nope. butt****ing is your obsession, not mine. good luck with that.

blake