6 Comments

I have a couple of recipes that use yolks only. I freeze my egg whites in small ziploc bags for future uses. They work perfectly for meringues or other baked goodies.

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Hi there! So, I made this cake again last month for a funeral (the last time I made it, it sank lower than it had ever sunk before). I remembered, far back in the mists of time, that the NYT version had different baking instructions. I ended up baking it in 2 round pans at 325 for a long time - probably 55 mins. It still sank, but it sank *less*. I think the lower temp makes for a more stable cake. I'll do it at the lower temp from now on, I think, and I'll take it out probably at 50-51 minutes. That's my report from the field. Thank you! Love your work!

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Surplus egg whites mean Coeurs à la crème for me; I have the little heart-shaped porcelain moulds to set them in, lined with muslin or similar. Delicious with fruit salad or a coulis.

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Extra egg whites are just a pavlova waiting to happen, which is an absolute delight (especially this time of year!)

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I want to know more about how you ruined Bad Movie Club.

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All of the other movies were fun -- The Pirate Movie, etc. -- but Nothing But Trouble was just downright bad.

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