Foam Cake By Amanda Tomaszewski

Foam cakes are primarily by the air that is beaten into the egg whites that they contain.

In Foam cake has only eggs whites. You will mostly used up to 11-12 eggs

The leaving agent in foam cakes is the air beaten into the eggs.

Mixing Method

Mixing Foam Cakes

whisk dry ingredients together thoroughly.

whisk dry Ingredients

Whip eggs/yolks/whites (depending on your recipe) with sugar until very light in color, tripled in volume and creamy. ...


Pour egg mixture into a large bowl.

whites in soft peak form


1)Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract. 2)Sift together flour, sugar, and salt. Repeat five times. 3)Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan. 4)Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown. 5)Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Angel Food Cake is a foam cake since it uses egg whites, and you have to beat air to the eggs so it will rise.

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