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:
Was this article helpful?
Make a plan If you want to lose weight, you need to make a plan for it. Planning involves setting your goals both short term and long term ones. With proper planning, you would be able to have an effective guide on the steps that you want to take, towards losing pounds of weight. Aside from that, it would also keep you motivated.