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The category of foam cakes includes sponge, biscuit, roulades, genoise, chiffon, angel food, meringue, and dacquoise. These cakes have a high proportion of eggs to flour and are leavened solely (except chiffon cakes) by the air beaten into whole eggs or egg whites.
Divide the baked cake layer into 2 layers. Smear them with a syrup made from the boiled together water and sugar. For the cream, beat the egg yolks and whites separately. Put the milk and sugar to boil. Dissolve the starch and flour in the water and once dissolved, add them to the yolks while continuously beating.
The result is the egg’s yolk and white mixed together with tiny air bubbles, called an egg foam. Egg foams eliminate the need for much flour, added chemical leaveners (baking powder and baking soda), and the necessity for plastic fat (butter, shortening) for encapsulating beaten air in these cakes.
Separated beaten whites have the best potential to form voluminous (leavening) and stable foams (structures with strength and stability) because of their unique proteins, ample water and lack of fat. At the beginning of creating an egg white foam, an acid, such as cream of tartar (or lemon juice or white distilled vinegar), is added.
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