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Foam cakes are cakes with very little (if any) fatty material such as butter, oil or shortening.
 Angel food cake is a type of foam cake | |
| Type | Cake |
|---|---|
| Main ingredients | Flour, egg whites |
They are leavened primarily by the air that is beaten into the egg whites that they contain.[1] 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.[1]
After it is cooked, the cake and the pan are flipped down on a sheet pan with parchment paper in order for them to cool down at the same rate.[2]
Examples of foam cakes are angel food cake,[3] meringue, genoise, and chiffon 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.[4]
References
- Phillips, S. (2008). Baking 9-1-1. Touchstone. p. 64. ISBN 978-0-7432-5374-1. Retrieved January 26, 2017.
- "Foam Cakes 101". www.vodkaandbiscuits.com. Retrieved 2020-07-28.
- 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.
- Encyclopedia of Food and Health. Academic Press. 2015-08-26. ISBN 978-0-12-384953-3.
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