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I listened to a BBC Sounds podcast yesterday, the Curious Cases of Rutherford and Fry, where they rope in experts to answer listener questions. One was about sponge cakes. After tests, they recommended margarine over butter for lightness but the main difference was that the one beaten/whisked was a lighter texture than the one made in a stand mixer. I think if they’re over-processed, cakes collapse
Fashion on the Ration 2024 - 43/66 coupons used, carry forward 23 2025 - 60.5/89
