Happy World Egg Day!

Breeding poultry being one of the things we do here, we eat a lot of egg dishes. Heck, some days we have as many as 16 dozen eggs in the fridge! So we've learned to be creative with recipes that use a lot of eggs. Here are two of my favorites. They'll use a total of a dozen eggs; one uses 12 egg yolks, the other 12 egg whites.

Golden Sponge Cake

Ingredients:

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

- Preheat oven to 350 degrees.
- 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 high until very fluffy and thick.
- Gradually beat in sugar.
- Beat 2 more minutes on 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.


I make the sponge cake first since the yolks don't have to be room temp.

Angel Food Cake

Ingredients:

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

- Preheat oven to 375 degrees.
- 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 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.