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Make an Egg Yolk Ribbon

Many cakes can start by beating egg yolks together with sugar until the mixture is light and color. The mixture should fall in a ribbon pattern that sits on top of the swirl for seconds before sinking. That's why it's called making the ribbon.

Start off with warm eggs because they ribbon better and use superfine sugar. Some beat the eggs and sugar in a double-boiler until lukewarm (95 to 100 degrees F). In recipes that call for a large amount of sugar versus egg yolk, it's hard to make them ribbon. Try adding a tablespoon or two of water to the mixture. 

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