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283K views · 177 reactions | Why use egg whites in a cake batter? All of the liquid that’s in egg whites is going to turn to steam in the oven and THAT is what is going to make your cake light and fluffy! Thanks, Joanne Chang  Now take her Rainbow Confetti Angel Food Cake class on the #FoodNetworkKitchen app and put your baking knowledge to the test: https://food-network.app.link/jDgAo7BAd6. | Food Network Kitchen | Facebook
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