image of eggs

One of our favorite summer desserts is strawberry shortcake. Sometimes I just buy the little round pound cakes, but angel food cake is sooooo much better! Unfortunately, it seems that the whole town had the same thought on the 4th, so our one little grocery store was completely out of angel food cake–both baked and boxed mixes!

I decided to make one from scratch and found this great recipe from I am Baker. Of course, the recipe calls for a dozen egg whites! Fortunately, our ladies are laying overtime, and our refrigerator is overflowing with eggs.

Even so, I didn’t want to waste the yolks, so I went searching for a recipe that would use a dozen egg yolks. I decided to make this chocolate cake from Ali Does It.

I ended up making the cakes in tandem because the yolks need to be added one at a time. Since they both bake at the same temp for the same time, it worked out great!

Both recipes are amazing, though the chocolate needs some frosting…or a little more sugar.