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

[Sue Clemenger]

Hey! Spoon tease! How's about a recipe??? <g>
--maire

Kerri Martinsen wrote:
>
> 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
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks