@user351050232: #CapCut #capcutvelocity

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Thursday 18 September 2025 17:43:42 GMT
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user9140941461190
tezazu :
አሜን አሜን አሜን
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sabla61
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ehite.ehite2
የሣይቶይዘር ህልመኛዋ❤❤❤ :
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amanuelabera38
https://eservices.mohre.gov.ae :
ameen a🥰🥰🥰🥰🥰
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roaahmad562
roa Ahmad :
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👉😰স্যা্ঁড্ঁ💔কি্ঁ😰👈ጋሎሆ :
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Messie :
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[email protected] :
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user9500286379334@ :
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Salahmah :
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2025-09-18 17:49:36
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🍰 Vanilla Chiffon Cake with Chocolate Shavings Ingredients 	•	2 ¼ cups (280 g) cake flour (or sifted all-purpose) 	•	1 ½ cups (300 g) sugar, divided (1 cup + ½ cup) 	•	1 Tbsp baking powder 	•	½ tsp salt 	•	7 large eggs, separated (yolks + whites) 	•	½ cup (120 ml) neutral oil (canola, safflower, or light olive) 	•	¾ cup (180 ml) water (or orange juice for a citrusy note) 	•	2 tsp pure vanilla extract 	•	½ tsp cream of tartar (or 1 tsp lemon juice) 	•	3 oz (85 g) dark chocolate, finely chopped or shaved Optional garnish: powdered sugar, extra chocolate curls, fresh berries, or edible flowers ⸻ Instructions 1. Preheat the oven. Set oven to 325°F (160°C). Use an ungreased tube or bundt pan. 2. Make the base batter. In a large bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. In another bowl, whisk the egg yolks, oil, water (or juice), and vanilla until smooth. Add this wet mixture to the dry ingredients and whisk until just blended. 3. Whip the egg whites. In a clean bowl, beat the egg whites + cream of tartar until soft peaks form. Gradually add the remaining ½ cup sugar and beat until stiff, glossy peaks hold. 4. Combine. Gently fold the meringue into the yolk batter in 3 additions. Do this slowly so you don’t deflate the batter. 5. Add the chocolate. Sprinkle the chopped/shaved chocolate over the top and fold it in lightly so the flecks are evenly spread. 6. Bake. Pour into the bundt pan, smooth the top, and bake 55–65 minutes. The cake is done when it springs back lightly and a skewer comes out clean. 7. Cool. Turn the pan upside down immediately (rest it on a bottle or cooling rack). Let cool fully before loosening with a thin knife. 8. Serve. Dust with powdered sugar and add chocolate curls or berries for a festive touch. #yomkippur  #breakfastmeals  #jewishfood  #jewishbaking  #holidaybaking
🍰 Vanilla Chiffon Cake with Chocolate Shavings Ingredients • 2 ¼ cups (280 g) cake flour (or sifted all-purpose) • 1 ½ cups (300 g) sugar, divided (1 cup + ½ cup) • 1 Tbsp baking powder • ½ tsp salt • 7 large eggs, separated (yolks + whites) • ½ cup (120 ml) neutral oil (canola, safflower, or light olive) • ¾ cup (180 ml) water (or orange juice for a citrusy note) • 2 tsp pure vanilla extract • ½ tsp cream of tartar (or 1 tsp lemon juice) • 3 oz (85 g) dark chocolate, finely chopped or shaved Optional garnish: powdered sugar, extra chocolate curls, fresh berries, or edible flowers ⸻ Instructions 1. Preheat the oven. Set oven to 325°F (160°C). Use an ungreased tube or bundt pan. 2. Make the base batter. In a large bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. In another bowl, whisk the egg yolks, oil, water (or juice), and vanilla until smooth. Add this wet mixture to the dry ingredients and whisk until just blended. 3. Whip the egg whites. In a clean bowl, beat the egg whites + cream of tartar until soft peaks form. Gradually add the remaining ½ cup sugar and beat until stiff, glossy peaks hold. 4. Combine. Gently fold the meringue into the yolk batter in 3 additions. Do this slowly so you don’t deflate the batter. 5. Add the chocolate. Sprinkle the chopped/shaved chocolate over the top and fold it in lightly so the flecks are evenly spread. 6. Bake. Pour into the bundt pan, smooth the top, and bake 55–65 minutes. The cake is done when it springs back lightly and a skewer comes out clean. 7. Cool. Turn the pan upside down immediately (rest it on a bottle or cooling rack). Let cool fully before loosening with a thin knife. 8. Serve. Dust with powdered sugar and add chocolate curls or berries for a festive touch. #yomkippur #breakfastmeals #jewishfood #jewishbaking #holidaybaking

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