Found a use for the yolks!

The smells from the kitchen were good yesterday.  Along with getting the cider ready to can and baking cakes, there was also a roast, squash, and potatoes in the oven for supper.  These smells just say fall to me.

One of the Angel Food Cakes ready for the oven.

Ready to eat with strawberries or layers of Neapolitan  ice cream, maybe both!

Champion Angel Food Cake

1~1/4 c. sifted cake flour

1~3/4 c. sifted sugar

1~1/2 c. egg whites 

1~1/2 tsp. cream of tarter

1/4 tsp. salt

1 tsp. vanilla

• Sift together flour and 3/4 c. sugar
• In large mixer bowl beat egg whites, cream of tarter, salt and vanilla until foamy.  Beat in remaining 1 c. sugar, 2 tblsp. at a time.
• Beat until meringue holds stiff peaks that still are glossy and moist.
• Divide flour-sugar mixture into 4 parts.  With rubber spatula, gently fold each portion into meringue until flour-sugar mixture disappears.
• Push batter into ungreased 10" tube pan. Gently cut through batter once with spatula to remove air bubbles.
• Bake at 375F 35 to 40 minutes, or until cake springs back when lightly touched with finger.
• Invert pan and let cake cool before removing.
   

I found this recipe for some of my egg yolks.

Butter Sponge Cake

11 egg yolks

2 c. siffted sugar

1c. milk scalded

1 tsp. vanilla

2~1/4 c. sifted cake flour

2 tsp. baking powder

1/2 c. melted butter

• Beat together egg yolks and sugar until light-colored and fluffy.
• Add milk and vanilla.
• Sift together flour and baking powder.  Add to egg yolk mixture. 
• Fold in butter
• Bake in 2 greased 8" square pans in 350F oven, 30 - 40 minutes.  Cool on racks.  You can put the layers together and frost.

Both of these recipes are from my Farm Journal's Country Cookbook.  I bought this cookbook along with Farm Journal Freezing and Canning Cookbook right out of high school.  These two books have been used many times over the past thirty-five years.