Foam cake

Foam cakes are a type of cake distinguished by their large volume and airy texture, achieved primarily through the incorporation of beaten egg whites or, in some cases, both egg whites and yolks. Unlike butter cakes or shortening cakes, foam cakes rely heavily on the air trapped within the egg foam for their structure rather than fat. This lack of fat results in a light, often slightly chewy texture.

Foam cakes are typically categorized into three main types:

• Angel food cake: These cakes use only egg whites, along with sugar and flour. The absence of egg yolks and any fat contributes to their pure white color and extremely light, delicate texture. Angel food cakes are often baked in tube pans, which provide support as the cake rises.

• Sponge cake: These cakes utilize both egg whites and egg yolks, which are beaten separately. The yolks are often beaten with sugar until pale and thick, while the whites are beaten to stiff peaks. The two mixtures are then gently folded together with flour. Sponge cakes can be further classified based on the preparation method and ingredients, leading to variations such as genoise.

• Chiffon cake: This type is a hybrid between foam cakes and butter cakes. It incorporates both beaten egg whites and oil, giving it a tender, moist crumb while still maintaining a significant amount of airiness. The oil contributes to a richer flavor and prevents the cake from becoming too dry.

Proper technique is crucial for successful foam cake baking. Overmixing can deflate the egg foam, resulting in a dense cake. Gentle folding of ingredients is necessary to preserve the air. Inverting the cake while cooling is also common practice, particularly for angel food and chiffon cakes, to prevent them from collapsing.