Food editor Gina Marie Miraglia Eriquez demonstrates how to make a versatile sponge cake called génoise, which can be used in layer cakes, trifles, and petits fours. This cake involves some tricky steps, but Gina walks you through the ribboning and folding techniques to ensure success every time.
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Executive editor John “Doc” Willoughby shows you how...
Executive editor John “Doc” Willoughby demonstrates...
Executive editor John “Doc” Willoughby demonstrates...
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