Egg Recipes for Spring, when the chickens are laying up a storm!

    These two recipes will use up a dozen eggs, whites for the angel food, yolks for the sponge cake:

    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.

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

    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.
Recipes from the farm
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