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Angel Food Cake

Martha Stewart Living, July/August

Preheat oven to 275 degrees with rack in center. Sift flour four times. In the bowl of an electric mixer fitted with the whisk attachment, or with a flat wire whisk, beat egg whites and salt until foamy. Add cream of tartar, and continue beating until soft peaks form.
With machine running, add sugar in a slow, steady stream, beating until fully incorporated and stiff glossy peaks form. Add vanilla and almond extracts, and beat to combine.
Remove from mixer. Gradually add flour, gently but thoroughly folding it into egg-white mixture until fully combined. Pour into an ungreased angel-food-cake pan. Cut through batter with a knife to remove air bubbles. Bake 30 minutes. Increase temperature to 325 degrees. Bake 30 minutes more. Cool, inverted, 1 hour before removing pan. Serve with macerated berries.

igines

18 Sep, 2008
You can always make a flan with the leftover yolks. There is a Filipino dessert called Leche Flan that is awesome. The recipies I've found uses 10 yolks...a bit rich, but worth trying. I don't think I've seen this recipe here, but you can google it.
anniequinn

5 May, 2008
It would be nice to have a link to a few recipes where the 12 leftover egg yolks could be used
madipoo

8 Feb, 2008
Excellent and Delicious