Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site mruxe.UUCP Path: utzoo!watmath!clyde!burl!ulysses!gamma!pyuxww!mruxc!mruxe!bingham From: bingham@mruxe.UUCP (B Bingham) Newsgroups: net.cooks Subject: Re: egg recipes wanted Message-ID: <110@mruxe.UUCP> Date: Tue, 14-May-85 10:37:44 EDT Article-I.D.: mruxe.110 Posted: Tue May 14 10:37:44 1985 Date-Received: Wed, 15-May-85 02:15:11 EDT References: <5798@duke.UUCP> <673@mtuxo.UUCP>, <10543@brl-tgr.ARPA> Organization: Bell Communications Research, Piscataway, NJ Lines: 46 > My wife had a recollection that in more than one cookbook, on the page > with the angel food cake recipe(s), there would be a recipe for > a "sunshine cake", which would use the twelve yolks and no whites. In James Beard's American Cookery, there is a recipe for Sunshine or Golden Glow Cake. Beard says, "This was always the cake made after the angel food had used the egg whites." It is followed on the same page by his Angel Food Cake recipe. Maybe this was one of the cookbooks your wife remembers. Sunshine or Golden Glow Cake 11 egg yolks 2 c. powdered sugar 1 c. orange juice 1 t. vanilla 2 c. sifted cake flour 2 t. baking powder 1/2 t. salt Put the egg yolks in a mixing bowl (this is preferably mixed and beaten with an electric mixer). Beat until very light and lemon- colored. Sift the sugar several times and beat into the yolks, adding the sugar gradually. Stir in the orange juice and vanilla. Sift the flour, baking powder, and salt four or five times to incorporate as much air as possible. Fold into the egg mixture, or if using a mixer, turn to lowest speed, keep scraping down the sides with a rubber spatula, and mix just until the flour is well incorporated. Turn into an ungreased 9 or 10 inch tube pan. Bake in a preheated 325-degree oven about 1 hour, or until cake draws away from the pan and springs back when pressed lightly in the center with the finger. Invert the pan to cool. When cool, pull the cake away from the pan with a fork. This cake usually has an orange icing. I have never made this cake (among other reasons, I don't own a sifter), so I can't honestly recommend it. Joy of Cooking, by the way, has a recipe for Eight-Yolk Cake, which says, "Bake it as a second cake after making Angel Food Cake with the whites," but this would still leave you with four leftover egg yolks. For those, you could try my own personal method of dealing with leftover egg yolks, which is to recite the phrase "These are icky blobs of life-threatening cholesterol" while throwing them away. Even though I never think about cholesterol at any other time, I still find this technique useful for letting me dispose of leftover egg yolks with a clear conscience.