About Egg-Foam Cakes

Almost all egg-foam cakes (also known as sponge and egg-white-foam cakes, depending on how the eggs are used and mixing technique) contain very little fat and rely on the eggs for their light texture. No other leavening agent, such as baking powder or baking soda, is used to create the desired airiness. Although the batter can be fragile, a baked egg-foam cake generally has a very springy texture and can be easily handled, which makes it an excellent choice for use as the base for more complex gâteaux or desserts. The most best known of classic French egg-foam cakes is génoise, a whole-egg-foam cake that is the workhorse of the pastry kitchen.