Foam cake

Foam, sponge or unshortened cakes are distinguished by their large proportion of foamed eggs and/or egg whites to a small proportion of sugar and wheat flour.[1]

Foam cake

Angel food cake is a type of foam cake
Type	Cake
Main ingredients	Flour, egg whites
Cookbook: Foam cake

Foam cakes are cakes with very little (if any) fatty material such as butter, oil or shortening. They are leavened primarily by the air that is beaten into the egg whites that they contain.[2] They differ from butter cakes, which contain shortening, and baking powder or baking soda for leavening purposes. Foam cakes are typically airy, light and spongy.[2]

After it’s cooked, flip the cake and the pan down on a sheet pan with parchment paper in order for them to cool down at the same rate.[3]

Examples of foam cakes are angel food cake,[4] meringue, genoise and chiffon cake.

References

1. Encyclopedia of Food and Health. Academic Press. 2015-08-26. ISBN 978-0-12-384953-3.
2. Phillips, S. (2008). Baking 9-1-1. Touchstone. p. 64. ISBN 978-0-7432-5374-1. Retrieved January 26, 2017.
3. "Foam Cakes 101". www.vodkaandbiscuits.com. Retrieved 2020-07-28.
4. Klivans, E.; Williams, C. (2006). Mastering Cakes, Fillings, and Frostings. Williams Sonoma mastering. Free Press. p. 9. ISBN 978-0-7432-6739-7. Retrieved January 26, 2017.