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Home Cooking 12

to beat or not to beat, or: please help with my cake question!

slp35 | Feb 12, 201509:52 AM

Ive asked this elsewhere, but no good answers yet!

I've got a recipe for a cake that says to beat the egg whites separately to stiff peaks and fold into the batter...I guess this makes it lighter in texture? Will it be like an angel food cake? I don't want that. Can I just leave the recipe as is and just put the eggs in together?

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