Sunday, July 16, 2017

Twelve Egg Whites Later


My favorite recipe for ice-cream requires six egg yolks, and my housekeeper's sense of thriftiness requires that I save the whites.  Fortunately, egg whites freeze well.  I took advantage of a cool morning today to use up a dozen egg whites by making 12 little white cakes and one larger cake called a Princess Cake, which is essentially a white pound cake.

All tidily packed away in the deep freeze.