Originally Posted by arlienb
sounds like it's a very easy sponge, and the size isn't too big too! i just made a sponge cake yesterday and it was very tasty too, only it needed 8 egg yolks which seems too much egg to waste (wasn't in the mood to make meringue out of them so had to chuck out the whole lot). i'll try this recipe next, and compare. thanks!
I don't know what someone more knowledgable about food safety than I would say, but I freeze egg whites when I'm not in the mood to use them. I would like to be good enough to say I did something healthy like use them for healthy scrambled eggs but most often they go towards souffles. Last winter I was baking a lot and we were having souffle three times a week!