The most significant difference between Yellow Cake and White Cake is that the latter is made with only egg whites instead of whole eggs.

Others prefer a very tender and moist (although less fluffy than an American yellow cake) cake with added flavorings and mix-ins. Both foam cake recipes that will follow require a meringue, both meringues are made a little differently. Most angel food cakes have a spongy, chewy quality derived from their relatively high sugar content and the absence of egg yolks. Other cakes, such as the Genoise, comprising both egg white and egg yolk foams, folded together, need not be greased on the pan side, but rather on their bottoms, enabling the egg white portion to do its job fully; this is so the egg foam can rise to its fullest without deflating or slipping from the pan sides because of greasing. Sugar is an important ingredient when whipping foams, and is the second main ingredient in a foam cake.

The texture makes this ideal for a fruit compote, or sliced up and served with fruit, shredded coconut, and a drizzle of honey.

Whether adding an extra tier to a cake or creating a masterpiece for a decorating competition or your display window, styrofoam cake dummies are a must-have!Traditionalists want a dense, moist cake with a pronounced buttery flavor baked in a bundt or loaf pan. The best way to test if the meringue is finished is to feel with your fingers if the sugar has somewhat dissolved. They differ from butter cakes, which contain shortening, and baking powder or baking soda for leavening purposes. In the 1940s, cocoa processing advanced, which meant the batter no longer turned red when introduced to the acids. Foam, sponge or unshortened cakes are distinguished by their large proportion of foamed eggs and/or egg whites to a small proportion of sugar and wheat flour.