Foam cake facts for kids
Angel food cake is a type of foam cake
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| Type | Cake |
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| Main ingredients | Flour, egg whites |
Foam cakes are a special kind of cake that have very little or no fat. This means they don't use ingredients like butter, oil, or shortening. They are super light, airy, and spongy.
Contents
What Are Foam Cakes?
Foam cakes get their light texture from air. This air is beaten into egg whites. Think of it like whipping cream, but with egg whites! This makes the cake rise and become fluffy.
How Are Foam Cakes Different?
Foam cakes are different from other cakes you might know. For example, butter cakes use fats like butter or shortening. They also use baking powder or baking soda to help them rise. Foam cakes rely mostly on the air in the egg whites to become tall and airy.
How Are Foam Cakes Made?
Making a foam cake involves whipping egg whites until they are full of air. This creates a light foam. Then, sugar and flour are carefully folded into this foam. This helps keep all the air inside.
After baking, the cake is often cooled upside down. This helps it keep its tall, airy shape. It stops the cake from sinking as it cools.
Types of Foam Cakes You Might Know
There are several yummy kinds of foam cakes. You might have heard of some of these:
- Angel food cake: This cake is very white and light. It is made only with egg whites.
- Meringue: This is a crispy, sweet treat. It is made from whipped egg whites and sugar.
- Genoise: This is a classic sponge cake from Italy and France. It uses whole eggs, not just the whites.
- Chiffon cake: This cake is a mix between a foam cake and a butter cake. It uses oil, which makes it very moist.
Foam cakes are known for their large amount of foamed eggs. They have a small amount of sugar and flour compared to the eggs. This unique balance gives them their special, airy texture.
