Foam Cake dayna gallet

What is a Foam cake?

Foam cakes are cakes with no fat. They are leavened primarily by the air that is beaten into the egg whites that they contain. Foam cakes are typically airy, light and spongy.

Description of a foam cake

In a foam cake, there is NO added fat

The only part of the egg used in a foam cake are the egg whites (11-12 eggs are used).

The leavening agent

air beaten into egg whites (mechanical)

An example of a foam cake is an angel food cake (top left). The outside appearance is a thin, golden brown crust with uniform crumb color and rough, slightly cracked top crust (top right). The inside is a delicate crumb that is well aerated with finer, even, oval-shaped cells with thin cell walls (bottom).

Mixing Method

To start, the dry ingredients are sifted and measured

The egg whites are whipped until stiff peaks form. During this process, cream or tartar is added along with sugar being gradually added.

Fold in the sifted dry ingredients with the whipped egg whites using a whisk or rubber scraper.

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.


Created with images by skeeze - "angel food cake macro food" • sboneham - "No" • John Loo - "Eggs" • kimberlykv - "Angel Food Cake" • MrGuilt - "Angel food cake, frm @altonbrown #food #foodcatspens #baking" • jeffreyw - "Mmm...not that bad..."

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