Our flock of hens has been laying very well. The six of them produce 3-5 eggs per day. We’ve been able to sell a couple dozen eggs to friends and I’ve also been able to make a few recipes that use A LOT of eggs. My grandma’s recipe for noodles and angel food cake is my favorite way to use them up.
When our first laying flock started to produce more than we were eating, I was SO excited to find that my grandma’s noodle recipe called for a total of 15 eggs. To go along with the 13 egg yolks the noodles use, is her recipe for angel food cake – YUMMY! The noodles are fairly easy to make and are worth the time it takes for the childhood memories it brings back. The cake, on the other hand, has been a challenge for me.
I like a challenge though, and my failures have not caused me to stop striving to make a perfect angel food cake. As you can see in the recipe, the exact consistency of the egg white mixture requires a grandma’s expertise. Sometimes, my cake ends up being referred to by the family as “angel flat cake.” It still tastes good, but it isn’t as light and fluffy as it should be. (I was very pleased to see an angel flat cake at the church festival. Knowing that I’m not the only one who’s cake doesn’t rise, makes me feel better about my failures.) I’ve tried “older” eggs vs. fresher eggs, a couple extra egg whites, room temp eggs vs cold eggs, whipping it more and whipping it less, sifting the full 5 times and hardly sifting at all, but I haven’t found the key to get it to consistently rise – tips would be much appreciated!
This time when we had a bunch of eggs to use up, I did some searching for a different cake recipe and stumbled across a white cake with butter frosting recipe that would use most of the egg whites. The cake was very good, but I didn’t quite get the frosting right. When adding the hot sugar mixture, I kept the mixer on and the whisk splattered it all over the sides of the bowl where it instantly hardened, instead of getting mixed in with the frosting. The result was a very buttery taste without much sweetness. Next time, I will stop the beating as I drizzle in the sugar so that more of it actually gets into the frosting. The recipe is certainly worth another try.
The recipes for the noodles and both cakes are below. Do any of you have any great recipes to use up a bunch of eggs?
- Angel Food Cake
- My Grandma Cooney's recipe for delicious angel food cake. I make it along with Egg Noodles as a way to use the extra egg whites from that recipe.
|Servings||Prep Time||Cook Time|
|1 cake||20 minutes||60-75 minutes|
- 1 1/4 cup cake flour
- 1 3/4 cup sugar
- 1/2 tsp salt
- 1 1/2 cup egg whites (13 eggs)
- 1 1/4 tsp cream of tartar
- 1 1/2 tsp vanillia
- Sift measured flour.
- Sift flour, sugar, and salt together 5 times. (I find this to be VERY time consuming, so I have started sifting it together once and then mixing it up well with a fork for a bit)
- Beat egg whites with a rotary beater until foamy.
- Add cream of tartar and continue beating until stiff, but not dry. Whites should be glossy and moist. They should cling to the bottom & sides of bowl.
- Using a whisk, hand blend in vanilla and fold in dry ingredients. Do not stir.
- Pour batter evenly into ungreased angel food cake pan.
- Bake at 325 for 60-75 minutes until top is golden brown.
- Remove from oven and immediatly turn upside down. (I place mine upside down on a beer bottle.)
- Allow to cool completely and then carefully loosen with a knife around the edges to remove from pan.
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- Egg Noodles
- My grandma's recipe for "noodles" as they were called back in the day. It is a very simple, delicious, home cooked meal. Use the egg whites to make Angel Food Cake or White Cake with Buttercream Frosting
|Servings||Prep Time||Cook Time|
|8 people||30 minutes||75 minutes|
- Beat egg yolks and eggs together in a large bowl
- Add salt and 2 cups of flour. Mix with a spoon or spatula.
- Add additional flour until it is a roll out consistency. It will be a little on the sticky side.
- On a well floured surface, with a well floured rolling pin, roll out until about 1/4 inch thick. Turning often and putting more flour on the surface and rolling pin to prevent sticking.
- Cut into 1/2 inch wide strips.
- Bring chicken broth to a boil. Add noodles and then boil for 15 minutes.
- Turn down heat and simmer for about an hour.