This recipe relates to my particular category because it is a foam cake. It uses no fat and it just uses egg whites. The leavening agent is mechanical and the instructions state how the egg whites are whipped and that is primarily the leavening agent. The instructions follow the same mixing method as above as well.
This video shows the mixing method like the one we used in class. Measure the dry ingredients and separate the egg whites from the yolks. Mix the egg whites in an electric mixer add cream of tartar and add sugar gradually until stiff peaks form. Fold in sifted dry ingredients into stiff peaks until everything is combined. The video also shows the same pan we use with the legs.