Foam Cake By: Samantha Deppert G4

What is a Foam Cake?

  • Foam cakes contain no fat, such as butter, oil, shortening, etc.
  • Only contain typically, 11-12 egg whites
  • No fat
  • Leavening agent is the air beaten into the egg whites
  • Chemical Leavening Agent
  • Whisking egg whites is a Mechanical Leavening Agent
An example of the beaten egg whites
Example of a foam cake: Angel Food Cake

What is the Mixing Method?

Foam Cake Method

  1. Sift and measure the flour
Sifted Flour

2. Beat eggs until foamy, add salt and the cream of tartar

3. Keep beating eggs until soft peaks

Soft Peaks

4. Gradually add sugar and beat eggs till stiff peak

Stiff Peaks

5. Fold flour into egg whites with rubber scraper

Foam Cake Recipe


1 3/4 cups sugar

1/4 teaspoon salt

1 cup cake flour, sifted

12 egg whites (the closer to room temperature the better)

1/3 cup warm water

1 teaspoon orange extract, or extract of your choice

1 1/2 teaspoons cream of tartar


Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

Cook's Note: Since they're easier to separate use the freshest eggs you can get.


This recipe fits my project because the steps to how to bake a foam cake is very similar to the steps to making an angel food cake. In the recipe, it says to sift the flour for the first step, also it says to beat the eggs. Another similarity is to check the eggs in the stages as, foam, soft, and stiff peaks. After checking the eggs, in both the foam cake mixing method and the angel food cake recipe, it says to gently fold in the flour until all this mixed in. This angel food cake recipe contains almost all the steps of the foam cake mixing method.

Foam Cake Recipe Video


Similar to the recipe above, this video follows the foam cake mixing method almost to the exact same way to make this angel food cake. In the video, she starts off beating the eggs, and stopping to check the foam stage. As she beats the eggs she sifts the flour, just like the Foam cake mixing method, also adding the salt and cream of tartar. There are a couple different steps the lady does in this video than the mixing method, is that she adds icing sugar, when normally its just normal sugar, also, she doesn't slowly add the dry ingredients, she pours them all at once. Another similarity is there is no added fat, and when pouring the batter in the pan, she levels it off and them puts it in the oven. After the cake is done baking, she lets it cool upside down, like most foam cakes. Overall, this recipe contains many similarities and differences as the foam cake mixing method.


Created with images by skeeze - "angel food cake macro food" • Andrea_Nguyen - "Pandan-chiffon-cake-egg-whites" • kimberlykv - "Angel Food Cake" • forayinto35mm - "Cooking" • byrev - "cake cream eggs" • jules:stonesoup - "egg whites at soft peaks"

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