Mixing Procedures: Foaming or Sponge Method

One mixing method is usually presented as the basic method for all foam cakes. However, because whole-egg foams and egg-yolk foams are handled differently from egg-white foams, we discuss two separate, although similar, methods: the foaming method and the angel food method. A third method, the chiffon method, is somewhat unusual. It combines an egg-white foam with a high-fat batter made with oil.