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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.
Use butter, stick margarine (with at least 80% oil) or shortening. The fat should be softened…
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To cut a cake into three layers, first measure the height of the cake with a ruler. Divide the…
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