User:Danny Vuong/sandbox

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.

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. 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.

After it’s cooked, flip the cake and the pan down on a sheet pan with parchment paper in order for them to cool down at the same rate.

Examples of foam cakes are angel food cake, meringue, genoise and chiffon cake.