In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

[Q]: Sift flour and powdered sugar together 3 times; set aside. Place egg whites, cream of tartar and salt in large bowl; beat until foamy.,Gradually add granulated sugar (about 2 tablespoons at a time).,Continue beating until meringue holds stiff peaks. Fold in vanilla and extract.,______,Spoon batter into ungreased tube pan.,Gently cut through batter with knife.,Bake at 350 for 35 to 40 minutes.,Turn upside down on a funnel; cool 30 minutes.,A 2-piece tube cake pan is best to use.
[A]: Gradually add flour to egg whites; fold in gently just until flour disappears.

[Q]: ______,Press into 13x9-inch pan,Filling: prepare filling by beating other stick or 1/2 cup of butter, eggs or egg substitute, and powdered sugar until fluffy.,Spread filling over crust,Slice bananas lengthwise and layer over filling.,Top with drained pineapples,Cover with cool whip, chopped nuts, and cherries,Refrigerate for 4 hrs,before serving, cover with chocolate syrup.,ENJOY!
[A]: Crust: melt 1 stick or 1/2 cup butter and mix with graham cracker crumbs.

[Q]: In a heavy-bottomed saucepan, whisk together egg yolks, sugar, and corn syrup until well combined. Add cream and 1 1/4 cups evaporated milk and whisk to combine. In a small bowl, stir remaining 1/4 cup evaporated milk with arrowroot starch until is dissolved and forms a slurry with no lumps. Set aside.,Place saucepan over medium-low heat and cook, whisking frequently, until the custard's temperature reaches 170F (custard is ready when it coats a spoon and a finger swiped across the back leaves a clean line).,______,Churn ice cream until it just takes on a firm soft serve consistency without any runnyness; a spoon pressed across the top should leave a clean impression that doesn't collapse. Then, working very quickly, transfer ice cream to a wide, flat airtight container and chill in the bottom-back of a well-stocked freezer for at least 6 hours, preferably overnight. Avoid opening freezer door during hardening if possible. When ice cream is fully hardened, serve with plenty of mix-ins.
[A]:
Remove from heat and stir in arrowroot starch slurry, vanilla extract, and salt. Pour custard through a fine-mesh strainer into an airtight container and chill in an ice bath or refrigerator until temperature drops to 40F, about 4 hours for ice bath, up to overnight for refrigerator.