Foam Cakes By: CAMRYN Swann

Description of Foam Cakes

Definition: Foam cakes are cakes with very little 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. 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

Key characteristics include how there is no use of a fat and the cake looks light and airy
  • Foam cakes contain no fat
  • About 11-12 egg whites are used in a recipe
  • The yolk is not used
  • Egg whites and air are used for leavening chemically
  • The combining and whisking of the egg whites and air mechanically leavens the cake
Example of a type of Foam cake: Angel Food Cake!

Mixing MethodS

Mix all ingredients with a kitchen aid or hand mixer

  1. Sift the flour

2. Beat egg whites until foamy, add the salt, and cream of tarter.

3. Continue beating eggs to a soft peak.

4.Gradually add sugar and beat to a stiff peak

5. Fold the flour into the egg whites with a rubber scraper.



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 the foam cake category because it follows all of the mixing steps and is an example of a foam cake.

Recipe Courtesy of Alton Brown SHOW:. "Angel Food Cake : Alton Brown : Food Network." Recipe : Alton Brown : Food Network. N.p., n.d. Web. 02 Feb. 2017.


The video relates to how we made the angel food cake in class because she did all the same steps as we did.

EverydayFoodVideos. "Angel Food Cake - Everyday Food with Sarah Carey." YouTube. YouTube, 07 June 2013. Web. 02 Feb. 2017.


Created with images by kimberlykv - "Angel Food Cake" • Helena Jacoba - "TJ's 75th birthday cake and party on the roof" • kimberlykv - "Angel Food Cake" • forayinto35mm - "Cooking" • jules:stonesoup - "egg whites at soft peaks" • joyosity - "Stiff peaks" • Calgary Reviews - "Lemon Pudding Cake - Folding Egg Whites" • Mark Bonica - "blueberries"

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