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Separate the egg whites from the yolks using an egg separator ($8, OXO). Eggs separate more easily when cold, so separate them immediately after taking them out of the refrigerator. Even the tiniest bit of yolk can diminish the beating quality of the whites (if any yolk gets into the white, don't use it. Refrigerate that … See more As your oven preheats to the temperature specified in your recipe, stir together the dry ingredients—typically flour (or cake flour), sugar, baking … See more Add the oil, egg yolks, and other liquids called for in your recipe to the well of dry ingredients, making sure to add these ingredients in the order specified in the recipe. Adding the oil first helps prevent the eggs from … See more Pour the egg yolk batter in a thin stream over the beaten egg whites. Then, gently fold the batter into the egg whites. To fold: 1. Use a spatula to cut down vertically through the mixture. … See more Thoroughly wash and dry the beaters. In a separate bowl, beat the egg whites and cream of tartar on medium to medium-high speed until stiff peaks form. At this stage, the tips of the egg … See more WebDec 18, 2024 · Preheat your oven to 355 degrees F. Add the egg yolks, vegetable oil, water, vanilla, salt, and half of the sugar to a large mixing …
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