You’ll be pleasantly surprised at how easy this classic cake is to make!
Whip it up! Egg whites whip best when they’re at room temperature; be sure to pull them from the refrigerator an hour or so before you make the cake.
Use an egg separator to separate eggs quickly. Place egg separator over a small bowl, and crack an egg into it. The white slips through the slots into the bowl, leaving the yolk behind.
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