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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.
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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