Custard, ice cream, souffle, marshmallow fluff, meringue – some recipes just call for egg yolks or egg whites. So if you’re having a bowl of leftover egg whites or yolks sitting in your fridge, try one of the old-fashioned cake recipes below.

The following recipes are old recipes: from The Whitehouse Cookbook, published in 1887, The Peoria Women’s Cook Book, published in 1915, and The P.E.O. Cook Book, published in 1922.

Cake Recipes With Leftover Egg Whites

SILVER CAKE

• 6 – 7 egg whites
• 2/3 – 1 cup butter
• 2 cups sugar
• 4 cups flour or 2 cups flour + 1 cup cornstarch
• 1 cup milk
• 2 tsp baking powder

‘Stir the sugar and butter to a cream, then add the milk and flavoring, part of the flour, the beaten whites of eggs, then the rest of the flour. Bake carefully in tins lined with buttered white paper.’ (The Whitehouse Cookbook, 1887, p. 296)

WHITE MOUNTAIN CAKE

• silver cake (recipe above)

Frosting:

• 4 egg whites
• 2 cups sugar
• juice of half a lemon

‘Bake in layers like jelly cake. Make an icing for the filling, using the whites of four eggs beaten to a very stiff froth, with two cups of fine white sugar and the juice of half a lemon. Spread each layer of the cake thickly with this icing, place one on another, then ice all over the top and sides.’ (The Whitehouse Cookbook, 1887, p. 301)

WHITE LAYER CAKE

• 4 egg whites
• 1 cup butter
• 1 cup sugar
• 1/2 cup milk
• 2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp vanilla

‘Mix flour and baking powder, cream butter and sugar, add milk and flour alternately, then vanilla and beaten whites. Bake in 2 layers in hot oven. Use any desired filling.’ (The P.E.O. Cook Book, 1922, p. 149)

DELICATE CAKE

• 4 egg whites
• 1/2 cup butter
• 1 cup sugar
• 1 cup cold water
• pinch salt
• 2 cups flour
• 2 tsp baking powder

‘Cream butter and sugar, add water slowly with 2 tablespoons of flour. Add remainder of flour sifted with the baking powder. Fold in whites of eggs, flavor.’ (The P.E.O. Cook Book, 1922, p. 152)

ANGEL FOOD’S CAKE

• 10 egg whites
• 1 cup flour
• 1 cup sugar
• a pinch of salt
• 1/2 tsp cream of tartar
• 1 tsp almond flavoring

‘Sift the flour and sugar separately six times, then sift together. When the eggs are foaming, add one-half teaspoon of cream of tartar. Fold in the flour and sugar. Do not break the air bubbles. Do not grease the pan. Put paper in the bottom and dredge with flour. Bake in moderate oven thirty or forty minutes. Turn pan upside down and put cups under the corners when taken from the oven.’ (The Fireless Cooker, 1908)

WHITE SPONGE CAKE

• 5 egg whites
• 1 cup flour
• 2/3 – 1 cup sugar
• 1 tsp baking powder
• 1 tsp lemon extract

(The P.E.O. Cook Book, 1922, p. 158)

SUNSHINE CAKE

• 7 egg whites + 5 egg yolks
• 1 cup sugar
• 3/4 cup flour
• 1 tsp cream of tartar
• 1 tsp vanilla
• a pinch of salt

‘Beat yolks and whites separately, yolks first, then whites in the mixing bowl. Put a pinch of salt in whites when beating is begun, when half beaten add cream of tartar, when whites are stiff, add sugar slowly, then beaten yolks, then flour and flavoring. Bake 1 hour in slow oven.’ (The P.E.O. Cook Book, 1922, p. 156)

BOSTON CREAM PIE

• 3 egg whites
• 1 cup of granulated sugar
• 1/2  cup milk
• 2 cups flour
• 1/2 cup butter
• 2 tsp baking powder

‘Bake in round tins. Make custard of corn starch, using egg yolks spread between the layers.’ (The Peoria Women’s Cook Book, 1915)

MORE RECIPES WITH LEFTOVER EGG WHITES

• Chocolate-Glazed Almond Horns
• Blue Macarons With Natural Food Coloring
• Meringue Topping For Pies
• Spanische Windtorte
• Lemon Sponge

Cake Recipes With Leftover Egg Yolks

GOLD CAKE

• 12 egg yolks
• 1 1/2 cup butter
• 2 cups sugar
• 4 cups sifted flour
• 1 tsp baking powder

‘After beating to a cream one cup and a half of butter and two cups of white sugar, stir in the well-whipped yolks of one dozen eggs, four cupfuls of sifted flour, one teaspoonful of baking powder. Flavor with lemon. Line the bake-pans with buttered paper and bake in a moderate oven for one hour.’ (The Whitehouse Cookbook, 1887, p. 296)

GOLD OR LEMON CAKE

• 6 egg yolks + 1 egg
• 2 cups sugar
• 1/2 cup butter
• grated rind and juice of a lemon or orange
• 1/2 tsp soda
• 1/2 cup of sweet milk
• 4 cups sifted flour

‘cream the butter and sugar, then add the beaten yolks and the flour, beating hard for several minutes. Lastly, add the lemon or orange and bake, frosting if liked. This makes a more suitable lemon cake than if made with the white parts of eggs added.’ (The Whitehouse Cookbook, 1887, p. 296)

GOLD CAKE

• 8 egg yolks
• 1 cup sugar
• 3/4 cup butter
• 1 cup milk
• 1 1/2 cups flour
• 1 tsp cream of tartar
• 1 tsp soda

‘Flavor with lemon.’ (The P.E.O. Cook Book, 1922, p. 156)

MORE RECIPES WITH LEFTOVER EGG YOLKS

• Dairy-Free Vanilla Ice Cream
• Dairy-Free Rose Petal Ice Cream
• Victorian Salzburger Nockerl (Choux Pastry Dumplings With Custard Sauce)
• Homemade Dairy-Free Egg Liqueur
• Add 2 or more egg yolks to Pudding