Foam Cake Tommy Collins

Definition: Foam cakes are cakes that contain no fatty material such as butter, oil, or shortening and are leavened mechanically by air beaten into egg whites as opposed to chemical methods like baking soda or baking powder.

Fat: There is no fat added into foam cakes

Eggs: The eggs in foam cakes are separated and only the whites are used to make a meringue

Leavening: Foam cakes are leavened mechanically by the air beaten into the egg whites

Examples of foam cakes Include Angel Food Cake

Genoise Cake

and Roulade Cake

Foam cakes use the foam cake mixing method

Important steps for this mixing method include sifting the flour, then measuring it,

Beating the egg whites on high speed until foamy,

Then adding cream of tartar and salt and beating until soft peaks are formed,

after that adding sugar gradually and beat until stiff peaks are formed.

When all that is done, fold in your dry ingredients using a rubber scraper or whisk.

The recipe above, provided by Alton Brown, host of "Good Eats", is very similar to the one that we used in class. It shows how it fits into the foam cake category by the key steps involved and also the final product.

Citation- Recipe Courtesy of Alton Brown SHOW:. "Angel Food Cake : Alton Brown : Food Network." Recipe : Alton Brown : Food Network. Food Network, n.d. Web. 06 Feb. 2017.

The video above shows how angel food cake, the most well known foam cake, is made. Joy of Baking, who we have previously watched in class, does a very good job in providing us with an informational video on how angel food cakes are made.

Foam cakes are very similar to chiffon and sponge cakes in their overall structure and shape, but not in ingredients. Chiffon cakes utilize large amounts of oil and sponge cakes contain egg yolks. Like foam cakes, sponge cakes are risen mechanically by air beaten into the egg whites. Finally foam, chiffon, and sponge cakes are cooled inverted to prevent deflation.

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