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COOK THIS NOW Tahini Chiffon Cake With Burnt Honey Cream and Poached RhubarbBy Jennifer Yee This lofty chiffon cake from Epi contributor Jennifer Yee has the fluffy, so-light-it-could-float texture of angel food cake, with a touch of egg yolk for richness. A scant amount of tahini brings pure sesame flavor, and a lining of sesame seeds adds a bonus level of crunch. READ MOREINGREDIENTS Burnt honey Weekends Were Made for Baking Golden Beet Cake With Cream Cheese Frosting Buckwheat Chocolate Chunk Cookies Bibingkang Cassava (Cassava Cake) Banana Pudding Cheesecake Bars Did someone forward this to you? Get COOK THIS NOW in your inbox.
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