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Glorious Sponge Cake

Reviewed: Mar. 9, 2010
GREASE THE PAN...The recipe calls for an ungreased pan, but I wish I'd done it anyway. Despite using a non-stick bundt pan, it stuck to the bottom and tore when I finally got it out. I usually make sponge cakes in a springform and have never had that problem before; I wanted to make a larger cake this time and chose this recipe to help with proportions. I substituted vanilla&almond extracts and orange zest--it tastes great.
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