Baking with Julia

Mary Bergin (1x9)

Data emisji: Lis 30, 1996

Mary Bergin, head pastry chef for Spago at Las Vegas, demonstrates how to make two types of chiffon cakes, a nectarine upside-down lemon chiffon cake and a chocolate chiffon bundt cake with crème brulee. One of her many tips: The colder the eggs are, the easier they are to separate.