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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: Achieve a smooth texture for your Italian Cream cake and learn how to sift the dry ingredients from an expert in this free recipe 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 our next step is to sift our dry ingredients and to do that I have a hand sifter that I use and our dry ingredients are two cups of all-purpose flour, a half a teaspoon of salt and a teaspoon of baking soda and we are going to just sift it onto the parchment paper. You want to make sure that you get all of it, because it is part of your recipe and there is probably about an eighth of a cup left in there so if you tap it you will get any that is stuck on the sides. "
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