Yolks & Whites

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I hate recipes that call for extra egg yolks or whites & usually avoid them.  I never know what to do with them and would hate to waste them.  I guess you could make egg white omelet/scramble but I don’t know how yolk omelet would be like. 

I was stuck with this dilemma when I was requested (more like given the ingredients) to make some Tiramisu, leaving me with 6 egg whites.  I’ve been meaning to make some Angel Food Cake and searched for a recipe that called for 6 whites.  Just before giving up, I found a 6-egg-white-angel-f00d-cake-recipe.

Tiramisu is a popular Italian Cake that requires the use of lady fingers, a light and sweet génoise cake that is roughly shaped as a finger. A génoise is cake that doesn’t use any leaving agents (baking soda/powder) to help the cake rise, but rely on the air that is incorporated when whipping the eggs in the mixture.   They are seen in many French desserts and often in trifles, charlottes, and of course, tiramisu, soaked in a liqueur, sugar syrup, or coffee. 

Lady Fingers originate in the 15th century at the Duchy Savoy to mark the visit of the King of France.  They were then labeled as the official court biscuit and given to visitors to the land to represent the local cuisine. 

Later on, they became a common Passover over staple for Orthodox Jews who don’t use any leaving agents during Passover. 


6 egg yolks

1 c white sugar

10 oz marscapone, room temperature 

1/2 c whipping cream

2 tbs powdered sugar

2 tsp instant coffee

1/3 c hot water

2 packages of lady fingers

coco, optional for dusting garnish

Combine the yolks and the white sugar by whipping for a minute.  Place over a double-boiler and heat for 8-10 min, constantly stirring.  Take off heat and let it come to room temperature.  While the mixture is cooling, whip the whipping cream with powdered sugar until stiff peaks form. 

Mix together the egg mixture and marscapone.  Fold in the whipped cream and set aside.  Combine the hot water and instant coffee in a small bowl and set aside.  In a 3 qt deep dish, layer the lady finger halves on the bottom and sides of the dish using one package.  Brush over the coffee mixture over the lady fingers, using about half.  Carefully, pour over half of the egg/marscapone mixture.  Layer the next package of lady fingers, brush with coffee, and pour rest of egg/marscapone mixture.  Dust over with cocoa and refrigerate for 4 hours or overnight before serving. 


Angel Food cake is a very light cake that is commonly eaten with strawberries and whipped cream.  Another rendition of the cake that is commonly seen is chocolate angel food cake.  Beware of this cake, you might finish it in one day due to its light-air like texture and contains no fat!

Angel Food Cake (from here)

6 egg whites or 3/4 c

1/2 c + 2 tbs powdered sugar

1/2 c AP flour

3/4 tsp cream of tartar

3/4 tsp vanilla extracts

1/8 tsp salt

1/2 c white sugar

Take out the egg whites out of the fridge and leave out till they reach room temperature.  Preheat oven to 350 F.  Meanwhile, sift the AP flour and powdered sugar together three times (yes, all 3 times, this helps incorporate air into the mixture and helps to make a lighter cake).  In a separate bowl, combine egg whites, cream of tartar, vanilla, and salt.  Whip until foamy.  Once it gets foamy, add in the white sugar and whip till stiff peaks.  Fold in the flour in 4ths into the egg whites until incorporated.  Gently spoon into a tube or bunt cake pan, do not grease.  Place in oven and bake for about 25 min, until the cake springs back when you touch it.  Invert the pan on something stable to balance the pan and let it cool for an hour inverted (No your cake shouldn’t fall out, this is so when the cake cools, it doesn’t cave in).  Cut with a serrated knife for a clean-cut.


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