Eggs: yolks + whites

I love eggs! The most versatile, irreplaceable ingredient. If I was allergic to them, I would surely weep.

So the other day, when I picked up a couple dozen organic eggs of exceptional egginess, I felt they needed a recipe to really show them off - a classic gold cake, a simple way to showcase a good egg.

Then of course, you have egg whites left over, so you have to make meringues!

Gold Cake
(from The Cake and Cooky Cookbook)

2 cups sifted cake flour
1 TBS baking powder
1/2 tsp salt
1/2 cup butter, soft
1 cup sugar
4 egg yolks
1 tsp vanilla
3/4 cup milk

Grease two 8" round pans, line with waxed paper, grease paper.

Measure flour, baking powder, and salt into sifter.

Beat butter, adding sugar gradually, till light and fluffy.

Beat egg yolks till thick and lemon coloured. Blend into butter/sugar along with vanilla.

Sift and add dry ingredients, alternating with milk.

Divide between prepared pans and bake 35 minutes at 350 F. Cool 5 minutes in pan before turning out onto rach.

Chocolate Frosting

1 1/2 cup milk
3 TBS corn starch
1 cup butter, soft
1 cup sugar
1/4 cup cocoa
1 tsp vanilla

Whisk together milk and starch, cook over medium heat until thick. Allow to cool to room temperature.

Beat butter, adding sugar gradually, till light and fluffy. Beat in cocoa and vanilla.

Gradually add cooled milk mixture, beating till smooth after each addition.


2 egg whites, at room temperature
1/2 tsp cream of tartar
1/8 tsp salt
1 cup sugar
1/2 tsp vanilla

Beat egg whites with cream of tartar and salt until foamy.

Gradually beat in sugar, 1 tablespoon at a time, beating well after each addition to dissolve sugar completely.

Continue to beat till meringue forms stiff peaks. Stir in vanilla.

Spoon mounds on ungreased cooky sheet, leaving room for spreading.

Bke 60 minutes at 275 F, till crisp.

Cool on racks, then store in airtight container.

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