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Fluffy cake

post #1 of 3
Thread Starter 

Hello everyone,

 

I just started professional pastry school, and have been trying to find the way to make a simple vanilla cake to be ultra spongy, as a base for a pistacchio cake I just love.

Any tips would be super welcome.

Thanks! 

post #2 of 3
Fold in whipped egg whites as the last step when making batter
post #3 of 3

Fluffy or spongy? Fluffy, just use a Genoise formula.   Spongy, use a spongy formula.

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