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Ingredients for Italian Cream Cake
Mixing Sugar & Butter for Italian Cream Cake
How to Separate Eggs
Sifting Dry Ingredients for Italian Cream Cake
Mixing Ingredients for Italian Cream Cake
Preparing Pans for Italian Cream Cake
Adding Cake Batter to Pans
Preheating the Oven for Italian Cream Cake
How to Cook Italian Cream Cake
Removing Italian Cream Cake from Oven
Beating Egg Whites for Italian Cream Cake
Ingredients for Italian Cream Cake Frosting
How to Make Italian Cream Cake Frosting
How to Frost Italian Cream Cake
Adding Pecans to Italian Cream Cake
Adding Vanilla & Coconut to Italian Cream Cake
Combining Egg Whites & Batter for Italian Cream Cake
Summary: Most baked goods require eggs in some form, so learn how to properly separate eggs from an expert in this free cooking video.
Graduating from the Cordon Bleu Cooking School in Chicago, IL with a degree in Culinary Arts, Gail Hoffman has spent the last thirteen years working as a chef for "top-rated"...read more
"Hi, my name is Gail Hoffman and I’m in, I live in North Reddington Beach, Florida and on behalf of Expert Village I am going to demonstrate how to make Italian Crème Cake. Okay, this recipe calls for five eggs separated, and separated means you separate the yolk from the white and I am going to do that like so. Crack your egg and you pry it apart being careful to keep the yolk inside the shell and letting the while fall into a container below and then the yolk goes in a separate container. I will show you that again, try not to get any shells in the container and the reason we separate the eggs is because we are going to beat the whites into a meringue almost and we are going to fold that in and that is also going to leaven the cake. "
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