Foam cake: Difference between revisions
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'''Foam Cakes''' are cakes with very little (if any) fatty material such as butter, oil or shortening, and are leavened primarily by the air that is beaten into the egg whites that they contain. They |
'''Foam Cakes''' are cakes with very little (if any) fatty material such as butter, oil or shortening, and which are leavened primarily by the air that is beaten into the egg whites that they contain. They differ from [[butter cake]]s, which contain shortening, and [[baking powder]] or [[baking soda]] for leavening purposes. Examples of foam cakes are [[angel food cake]], [[meringue]] and [[chiffon cake]]. |
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Revision as of 08:55, 15 March 2012
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Foam Cakes are cakes with very little (if any) fatty material such as butter, oil or shortening, and which 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. Examples of foam cakes are angel food cake, meringue and chiffon cake.
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