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Heavenly White Cake
July 17, 2011

This is a Swan's cake flour recipe. Following the instruction to the "T", it failed but after second time with my modifications, came out superb! Make sure eggwhites are at room temp. Next, make sure you use a non-metal bowl for eggwhites. Next, beat eggwhites till soft peaks form, THEN gradually add sugar while beating. Then gently fold in the whites into batter. This will ensure the outcome of the eggwhites to be fluffy and make the cake delicate, light, moist as a true white cake should be! With the modifications-TOTALLY SUPERB CAKE!! I definitely use this recipe again with my modications for the perfect outcome of this cake

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