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Chiffon Cakes with Violet Dipping Icing

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Whipped egg whites lighten the batter used to create these pretty teatime confections, baked in an oversized-muffin tin. Each cake is dipped in a boiled icing that's tinted the palest purple and perfumed with violets. Ours are served with cappuccino.

Source: Martha Stewart Living, May 2006
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  • wildnutcase
    9 NOV, 2008
    I haven't tried a bundt pan, but I have done it in a regular sized Angle Food cake pan.
    Reply
  • mmdevito
    22 MAY, 2008
    Does anyone know if I can make this in a bundt pan instead of muffin tins?
    Reply

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