I am just wondering what everyone does with all the egg yolks after making a white cake. The recipe I am going to try calls for 10 egg whites and to make all the layers and teirs I will have to make it at least 4 times. That is a lot of left over yolks. Does everyone just eat a lot of scrambled eggs?

I usually freeze them and use them for ice cream and lemon curd.

I actually microwave them and give them to the dog to eat!

You should make Creme Brulee! It's really simple and a definite crowd pleaser.

Hollandaise sauce!

There was a string of posts about this a few months ago. There are a few yellow cake recipes that require only yokes so you could make a white cake and a yellow cake.

Make buttercream or custard filling. It is wonderful.

Now I feel bad -- I've been throwing them away all this time!

Favorite Dishes. A Columbian Autograph Souvenir Cookery Book 1893
Sunshine Cake. Mrs. Daniel Hall.
Yolks of eleven eggs,
two cups of sugar,
one cup of butter,
one cup of milk,
one teaspoonful cream tartar,
one-half teaspoonful of soda,
three cups of sifted flour,
one teaspoonful of vanilla.
------
no directions given. This is what I do. Double the vanilla. Cream butter and sugar. Add everything else. Beat 'til mixed. Pour into
2 -9' round pans, 325 degrees, for 35-45 minutes.
Makes a very dense, plain, moist RICH poundcake
7yyrt-----------