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Clean yolk-white separation — essential for meringues and custards
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Baking steel for superior heat transfer — pizza, artisan bread
Julia Child's baking companion — master bakers teach technique
Individual cups for perfectly shaped poached eggs
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Clean yolk-white separation — essential for meringues and custards
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Baking steel for superior heat transfer — pizza, artisan bread
Julia Child's baking companion — master bakers teach technique
Individual cups for perfectly shaped poached eggs
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combine 1/2 cup sugar and next 3 ingredients; beat at medium speed with an electric mixer 5 minutes. combine 1 1/2 cups flour and baking soda; add to egg mixture alternately with yogurt, beginning and ending with flour mixture. pour batter into a 9 1/2-inch round tart pan coated with cooking spray, spreading evenly over bottom and up sides of pan. combine remaining 1/4 cup sugar, 1 tbls. flour, and next 3 ingredients, tossing gently. spoon over batter, leaving a 1/2-inch border. bake at 350* for 45 minutes or until lightly browned; cool 20 minutes on a wire rack. sprinkle with powdered sugar. yield: 10 servings enjoy!