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Genoise (pronounced zhayn-WAHZ) is a rich, delicate sponge cake that contains lots of eggs and sugar but little or not fat. It was created in Genoa, Italy and adapted by the French.
To create tall, impressive chiffon cakes, remove the eggs from the refrigerator, then separate…
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Use butter, stick margarine (with at least 80% oil) or shortening. The fat should be softened…
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