So, I'm making a wedding cake for the weekend.  I use a lot of egg whites.  I have some left over yolks. I like to make my grandmother's nutmeg loaf.  I'd like to share it with you.

               Nutmeg Loaf

4 cups flour
4 teaspoons baking powder
2 cups sugar
1/2 teaspoon nutmeg
1 cup shortening
10 egg yolks (or 12, if you have them)
1 cup milk
3 teaspoons vanilla

Beat everything together for 2 minutes.  Add 1/2 cup more of milk ( 1 1/2 cups total) and beat 2 more minutes.

Pour into 2 greased loaf pans.  Bake 350 degrees for around an hour.

For those of you that don't use that many cake mixes at a time, here's my mom's angel food cake recipe.  If I have an extra dozen of eggs, I make both of these.

           Angel Food Cake

1 1/2 cups sugar
1 cup flour
1/2 teaspoon salt
1/4 teaspoon vanilla
1 1/2 cups egg whites (around a dozen)
1 teaspoon cream of tartar
1 1/4 teaspoons almond flavoring

Sift dry ingredients together 4 times.  (yes, 4!)  Beat egg whites until frothy.  Add cream of tartar and flavorings and beat until it holds peaks.  Gently add in the dry ingredients.  Pour into an ungreased tube pan. Put into a cold oven.  Bake at 350 degrees for an hour.  Invert hot cake.  Let it cool.

Enjoy!