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To create tall, impressive chiffon cakes, remove the eggs from the refrigerator, then separate them while they are still cold. Then let the whites and the yolks stand at room temperature for 30 minutes to warm up. Eggs are easier to separate when cold, but can obtain more volume when they are beaten at room temperature.
The best way to ensure smooth frosting is to sift the confectioners’ sugar before adding it to…
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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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