Use a dozen eggs at a time...


9 Years
Mar 19, 2013
Casstown, OH
This is probably not new but found the following on another site last week...

These two recipes will use up a dozen eggs, whites for the angel food, yolks for the sponge cake. Make the sponge cake first since the yolks don't have to be room temp.

Golden Sponge Cake

Preheat oven to 350 degrees.

12 egg yolks
3 cups cake flour
2 ½ tsp baking powder
½ tsp salt
2 cups sugar
1 tsp vanilla
½ tsp lemon extract
1 cup cold water

- Sift cake flour and sugar (separately) once before measuring.
- Sift together three times: flour, baking powder, and salt.
- In mixing bowl, beat egg yolks on No. 8 speed until very fluffy and thick.
- Gradually beat in sugar.
- Beat 2 more minutes on #8 speed (high) and scrape bowl.
- Turn to #2 speed (low) and add vanilla, lemon extract, and cold water.
- Then gradually, but quickly add sifted flour mixture while beating on #2 speed, scrape bowl. Beat only
enough to blend, about 2 minutes.
- Pour batter into an ungreased 10 inch tube pan.
- Bake 1 hour or until golden brown.
- Invert cake to cool.
- Loosen sides with spatula or knife and remove from pan.

Angel Food Cake

Preheat oven to 375 degrees.

1 ½ cups egg whites brought to room temp
1 ½ cups sifted powdered sugar
1 cup sifted cake flour
1 cup sugar
1 ½ tsp cream of tartar
1 ½ tsp vanilla
¼ tsp salt
¼ tsp almond extract

- Sift powdered sugar and cake flour separately once, measure for correct amount and sift together four
more times.
- Place egg whites in a large bowl, add salt, cream of tartar, vanilla, and almond extract.
- Beat on medium speed until soft peaks form.
- Gradually add sugar 2 Tbsp at a time.
- Beat on #8 (high) speed until stiff peaks form, but not dry peaks.
- On lowest speed add powdered sugar and flour.
- Take off of mixer and finish mixing by hand with a rubber spatula folding over easy.
- Pour (spoon) into an ungreased 10 inch tube pan.
- With a knife or spatula, carefully cut through batter in circular motion 6 times to release large air bubbles.
- Bake at, on lowest rack in oven, for 35-40 minutes or until golden brown.
- Invert pan until cool. Loosen with spatula and remove from pan.
Thank you so much! I was just thinking I needed some recipes that use up my eggs. I don't eat plain eggs but the rest of my family does however I can only feed them scrambled eggs and ommelettes so many mornings in a row lol On top of it I love angel food cake :)
these look really tempting especially filled with some raspberry jam
I have been doing this for 3 weeks. It works wonderfully. My recipes are a little different but it works so well to use up a dozen eggs! Each week I use a different extract in the sponge cake to give some verity. Next week I'm going to try cherry!
The sponge cake recipe sounds great! I always make angel food cakes, so now I'll try the sponge food cake with the egg yolks. I am planning on making an angel food cake towards the end of the week when it is a little cooler out. Maybe I'll try this angel food cake recipe too- it is slightly different than the one I usually make-(martha stewart recipie ).
Today is cold and rainy in NJ so I decided it was a good day to bake. I decided I was going to try the sponge cake recipe. I just put in the oven so in about a hour it'll be done. I did substitute almond extract as I didn't have lemon. I will let you know how it turned out.
The sponge cake turned out......... ok. Maybe if I had used the lemon extract( what it had originally called for) it would've been better than using almond extract. You couldn't really taste the almond extract.
It is on the agenda to make those two recipes this weekend. Going to use orange extract instead of lemon as, like you, that is what we have in the pantry.

This link is to one of my posts in one of the canning threads. It has a link for some really delicious stuff, Honey Butter Ambrosia. REALLY good on toast and English muffins.


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