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Culinary Escape to Spain
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An ideal sponge cake is light and airy, but also capable of handling a good soaking with a liqueur or rolled with a filling. To ensure the right consistency, make sure that you beat the eggs until quite fluffy, and that you integrate and fold other ingredients into the batter delicately so as not to lose the essential air bubbles. Also, once removed from the oven, don't cool the cake too quickly, just let it come to room temperature gradually--otherwise it can fall and become dense.

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