Foaming Or Sponge Method

All egg-foam cakes are similar in that they contain little or no shortening and depend for most or all of their leavening on the air trapped in beaten eggs.

One mixing method is usually presented as the basic method for all foam cakes. However, because whole-egg foams and egg-yolk foams are handled differently than egg-white foams, we discuss two separate, although similar, methods: the foaming method and the angel food method. A third method, the chiffon method, is somewhat unusual. It combines an egg-white foam with a high-fat batter made with oil. First, the method for sponge cakes:

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