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Warm Foaming Method
Appears in
By Culinary Institute of America
Published 2015
- Place the eggs and sugar in the bowl of a mixer and place the bowl over a pan of barely simmering water. Stir the mixture with a wire whip until it reaches 110°F/43°C. Heating the eggs with the sugar before beating allows the mixture to achieve maximum volume faster and creates a more stable foam because the sugar has been dissolved and the protein in the eggs has become more elastic.
- Using the wire whip attachment, whip the mixture to maximum volume on high speed.
- After the egg mixture has reached maximum volume, reduce the mixer speed to medium and continue to blend for 15 minutes, or longer. Whipping at high speed creates large air bubbles; continuing to mix at a lower speed divides the bubbles, reducing their size and creating a more stable foam, thereby stabilizing the batter.
- Fold the sifted dry ingredients into the beaten eggs gently and gradually, but quickly, to prevent excessive loss of volume. For folding, use a large rubber spatula or other implement with a large, broad, flat surface. This will allow for a larger amount of batter to be lifted with each fold, facilitating the rapid incorporation of ingredients without breaking down the fragile aerated structure.
- Fold the melted fat into the batter last. You may want to temper in the butter; some chefs feel this eases the fat’s full incorporation and lessens any deflating effects on the batter. To do this, first lighten the butter by incorporating a small amount of batter. Then fold this mixture into the remaining batter.
- Immediately after mixing, scale the batter into each prepared pan and bake.
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