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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.
Cake is Heavy and Dense
Oven temperature was too low. Check temperature with an oven…
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For perfect pound cake, first bring all ingredients to room temperature. Thoroughly cream the…
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