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Roll biscuit dough to about 1/2-inch thickness to ensure good height. Cut biscuits with a sharp-edged cutter, straight down, without twisting the cutter.
Traditional cakes are done when the top springs back after pressing lightly with a finger, or when a toothpick inserted near the center comes out clean.
When making a foam cake, sift flour into a bowl or onto a sheet of waxed paper, then spoon sifted flour into a measuring cup and level off.
When making a foam cake, beat egg whites until they're stiff, but not dry. Ensure there is absolutely no egg yolk or grease on the utensils.