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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.
Unless a recipe states otherwise, cakes baked in fluted tube pans should cool for 10-15 minutes…
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No cake tester handy? Check to see if your cake is done by inserting an uncooked spaghetti…
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