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Pour the batter into an ungreased 10-inch angel food cake pan. Smooth the top and bake for 45 to 50 minutes, until the top is dark golden brown and a toothpick inserted in the middle comes out clean.

That’s what you get with this recipe from Bon Appétit ’s July 1991 issue. And, to me, there is no better cake for spring.

That’s what you get with this recipe from Bon Appétit ’s July 1991 issue. And, to me, there is no better cake for spring. So what is chiffon cake exactly?

1/4 cup Dari Cream Buttermilk, melted 4 pcs. (200 grams) Magnolia Brown Eggs, yolks separated from whites 6 tbsps. water 1 tsp. (4.3 grams) vanilla extract 1/4 tsp. (0.8 grams) cream of tartar For ...

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