With the gift of farm fresh eggs from my sister's friend, yesterday morning began with a baking spree...Angel Food and Sponge Cakes!
Fresh egg whites yield a fluffier, higher Angel Food Cake so I wanted to use the eggs for this purpose. As you may or may not know, Angel Food Cake only uses the whites of the eggs, no yolks. Also, it is best if the whites are at room temperature, so while the whites warmed up I made a Sponge Cake.
Sponge Cake only uses the yolks so it is a great way to use up the yolks. Sponge Cake is a very light and airy cake, not at all dense and squishy like a kitchen sponge. Since Valentine's Day is close, I chose heart pans.