[Sca-cooks] Egg Yolks (OOP, OT)

[Kerri Martinsen]

I have this recipe from my Grandmother called a "sunshine Layer cake".  3
layers:  2 with egg whites, 1 with all the yolks.  With a sour cream &
walnut filling between the layers....yummmy....

Vitha
--
Lady Hrosvitha von Celle
Per pale sable and gules, a fret and on a point pointed argent a pair of
shears inverted sable.



On 10/27/02 6:37 PM, "Phil Troy/ G. Tacitus Adamantius"
<adamantius.magister at verizon.net> wrote:

> Also sprach johnna holloway:
>> Angel food cake is generally thought to be American and developed either
>> in the late 1870's or early 1880's. It was popular increasingly by the
>> time of the St. Louis World's Fair. Mariani says the term was used first
>> in the 1880's.
>>
>> If you want to look at food elated activities that historicaly involved
>> the use of large numbers of egg whites, you ought to look at the
>> wineries and their use of egg whites to "fine" or purify wine.  The
>> yolks traditionally were donated to convents for use in sweets that were
>> sold to help support the convent.
>
> Conversely, in the 19th century, when photographers began using egg
> whites in film and plate emulsions, they came up with egg-yolk-based
> cakes to use up the extraneous yolks, which are still known as
> photographer's cakes. I vaguely recall an article in a past edition
> of PPC concerning this.
>
> Adamantius
> --
> "No one who cannot rejoice in the discovery of his own mistakes
> deserves to be called a scholar."
> -DONALD FOSTER
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