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• Discuss the interrelationship between an egg foam, dry ingredients, and baking procedures.
• Produce a optimum quality foam cake.

There are two primary types of foamcakes - whole egg yellow sponge and angel food cake. An angelfood cake is a meringue with added flour for stability and texture. leavening is performed by the air in the meringue and steam production. Egg white proteins and the starch and protein of flour are incorporated into the watery film around air cells to contribute to stability. Sugar is added not only for its flavoring action and stabilizing effect on egg white proteins, but it also acts as a tenderizer, counterbalancing the effects of egg protein and flour. Cream of tartar is usually added to lower the pH and thus stabilize and whiten the foam and produce a finer grained cake.

The kind and proportion of ingredients, method of ingredient manipulation and the temperature of baking are important to the production of an angelfood cake of good quality. egg whites are the primary ingredient by weight and sugar is the second. Sugar should never exceed egg white concentration but the closer to equality the more tender the cake. The sugar should be added gradually while beating egg whites at room temperature. Flour concentration should never exceed one-half the weight of the egg whites. A cake flour of fine granulation and low gluten content should be folded into the batter gently but only until completely incorporated.

Optimum quality angelfood cakes or wholeegg yellow sponges are baked in ovens ranging from 177 to 204C for 25 to 45 minutes. Temperature and time will vary depending upon pan size and other conditions. -> Antifoamers are often added.

An optimum foam cake is fine, even textured. It is leavened by steam.

coagulate
coagulation
cut
cut and fold
eggs
specific gravity
sponge
stabilizer
sulfhydryl compound
surface tension
whip

REVIEW

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How do the formulas of sponge, angel, chiffon, and shortened cake differ?

Why are pans not oiled for sponge, angel, and chiffon cakes?

What is the major tenderizing ingredient in sponge and angel cakes?

What mixing method prevents too much gluten development?

What are the characteristics of quality sponge, angel, and chiffon cakes?

What are the leavening agents of sponge and angel cakes?

What is the probable problem and why did it happen for the following product?

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Updated: Wednesday, October 24, 2007.