Foam cake

Foam cakes are cakes with very little (if any) fatty material such as butter, oil or shortening.

Foam cake

Angel food cake is 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 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

1. Phillips, S. (2008). Baking 9-1-1. Touchstone. p. 64. ISBN 978-0-7432-5374-1. Retrieved January 26, 2017.
2. "Foam Cakes 101". www.vodkaandbiscuits.com. 5 November 2013. Retrieved 2020-07-28.
3. Klivans, E.; Williams, C. (2006). Mastering Cakes, Fillings, and Frostings. Williams Sonoma mastering. Free Press. p. 9. ISBN 978-0-7432-6739-7. Retrieved January 26, 2017.
4. Encyclopedia of Food and Health. Academic Press. 2015-08-26. ISBN 978-0-12-384953-3.