[Sca-cooks] OOP: Victoria Sponge Cake

[deborah minyard]

How about pastuerized eggex?
Maddalena


>From: Druighad at aol.com
>As for using French Buttercream to frost a cake. The best way and safest
>was
Snip. the heat from the sugar
>syrup will actually cook the eggs in the frosting.
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