From Wikipedia, the free encyclopedia
Classification of cake
Foam cakes
are
cakes
with very little (if any)
fatty
material such as butter, oil or shortening.
They are leavened primarily by the air that is beaten into the egg whites that they contain.
[1]
They differ from
butter cakes
, which contain shortening, and
baking powder
or
baking soda
for 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 are
angel food cake
,
[3]
meringue
,
genoise
, and
chiffon 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
]