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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.
When baking an angel food cake, use an oven thermometer to make sure your oven is not baking at…
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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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