Foam cakesarecakeswith very little (if any)fattymaterial such as butter, oil or shortening.
 Angel food cakeis a type of foam cake | |
| Type | Cake |
|---|---|
| Main ingredients | Flour,egg whites |
They are leavened primarily by the air that is beaten into the egg whites that they contain.[1]They differ frombutter cakes,which contain shortening, andbaking powderorbaking sodafor leavening purposes. Foam cakes are typically airy, light and spongy.[1]
After it is cooked, the cake and the pan are flipped down on a sheet pan with parchment paper in order for them to cool down at the same rate.[2]
Examples of foam cakes areangel food cake,[3]meringue,genoise,andchiffon cake.
Foam, sponge or unshortened cakes are distinguished by their large proportion of foamed eggs and/or egg whites to a small proportion of sugar and wheat flour.[4]
References
edit- ^abPhillips, S. (2008).Baking 9-1-1.Touchstone. p. 64.ISBN978-0-7432-5374-1.RetrievedJanuary 26,2017.
- ^"Foam Cakes 101".vodkaandbiscuits.5 November 2013.Retrieved2020-07-28.
- ^Klivans, E.; Williams, C. (2006).Mastering Cakes, Fillings, and Frostings.Williams Sonoma mastering. Free Press. p. 9.ISBN978-0-7432-6739-7.RetrievedJanuary 26,2017.
- ^Encyclopedia of Food and Health.Academic Press. 2015-08-26.ISBN978-0-12-384953-3.
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