Feeling like baking and indulging yourself with your own creation, but your diet restrictions keep you from doing so? Foam cakes are perfect for people who are concerned about their food intake because they contain very little fat compared to reduced shortbread cakes. Foam cakes can be divided into 3 categories, angel food cakes, chiffon cakes and cupcakes. The recipes call for more eggs than butter cakes and in different cakes; eggs are used in different ways. The cakes are very airy because they are fermented by the air that is beaten in the eggs.
The dough is baked in tubular molds and the hollow center allows heat to circulate through the middle and shortens the baking time. The pans are made of aluminized steel or non-stick stainless steel. Recently, they found that silicone molds and paper tube trays are better trays compared to traditional ones. The paper tube trays come in various sizes and with a matching lid, convenient for those who intend to bake and give as gifts. Silicone pans are heat resistant and durable, but the price tag puts people off.
Generally, the yolks and whites are separated and the yolks are beaten until they are light yellow with sugar, while a little cream of tartar is added to the whites. The cream of tartar helps stabilize and form a stiff white foam in the egg whites when whisked. Then add the whites and lightly flour in the yolks without deflating the dough. Bake as soon as you are done with the batter because the whites deflate easily. Pour the batter into a mold and bake in a preheated oven.
When it’s out of the oven, turn it over and turn it upside down and let it cool. Do not remove the pan right away as it could cause the foam cake to collapse. Cut the cake in a saw motion with a serrated knife because they are very brittle. Allow cake to cool completely before frosting.
