Secrets for Successful Foam Cakes
Measure ingredients accurately, using the measuring tools and techniques as suggested.
When baking foam cakes cakes in tubed pan, set the oven rack in the lowest position.
Preheat oven for 10 to 15 minutes before baking.
Separate eggs when they are cold. (See Separating Eggs.)
To ensure egg whites reach their maximum volume, they should stand at room temperature no more than 30 minutes before beating. Also, make sure there are no specks of egg yolk in the white.
Before beating egg whites, make sure you mixing bowl and beaters are clean by washing them thoroughly in hot soapy water and drying with a clean kitchen towel. Use metal or glass mixing bowls. Plastic bowls, even freshly washed and dried ones, may have an oily film on them.
Beat whole eggs or egg yolks until they are thick and lemon-colored.
Gently fold in the ingredients. Using a rubber spatula, gently cut down through the ingredients/batter, move across the bottom of the bowl and bring up part of the mixture. (See Folding in Ingredients.)
Use only the pan size recommended in the recipe.
For tender golden crust, use aluminum pans with a dull rather than a shiny or dark finish.
Do not grease or flour tube pans when baking foam cakes. To rise properly, the batter needs to cling to the sides of the pan.
To avoid large air pockets in a baked cake, cut through the batter with a knife to break air bubbles.
Use a kitchen timer. Foam cakes are done when the top springs back when touched and the cracks at the top of the cake look and feel dry. (See Testing Foam Cakes for Doneness.)
It's important to cool foam cakes upside down in the pan, otherwise they will collapse and flatten. If using a tube pan with legs, invert the pan onto its legs. If using a tube pan without legs, invert the pan and place the neck over a funnel or narrow bottle. (See Cooling a Foam Cake.)
Cool cakes completely in the pan before removing. To loosen from the pan, run a thin metal spatula around the edge of the pan and around the center tub using a sawing motion. Gently press the metal spatula between the pan and the cake to loosen more. If the cake pan has a removable bottom, lift out the cake and run a knife along the bottom of the cake. If the pan is one piece, invert the pan onto a plate; tap the side of the pan with the flat side of a knife and lift the pan away from the cake.
Cool the cake completely before filling or frosting.
Cut foam cakes with a serrated knife or electric knife with a sawing motion.