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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.
Fluted tube pans should be well greased and floured before adding the batter. After the cake…
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When a recipe calls for cake flour, you can substitute all-purpose flour, but not on a…
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