Foam cakes are built on a foundation of whipped eggs, and they’re loved for their light, airy texture. Some popular foam cakes are angel, sponge and chiffon. Angel food cakes are baked in a tube pan and use stiffly whipped egg whites as the sole leavener. Chiffon and sponge cakes use both whipped egg whites and yolks, but chiffon cakes also typically contain a fat like butter and baking powder, resulting in a rich, fluffy cake.
21. CHOCOLATE ALMOND CHIFFON CAKE WITH AMARETTO CREAM- This updated classic combines the height and lightness of angel food cake and the richness of pound cake. Take the time to whip the eggs and sugar until the batter turns pale yellow and forms thick ribbons for moist, flavorful results.
22. CLASSIC CHIFFON CAKE WITH BASIL WHIPPED CREAM & STRAWBERRIES- Light and buttery, this simple cake is elevated with loads of fresh strawberries and a whipped cream flavored with fresh basil for a refreshing taste of spring.
23. ANGEL FOOD CAKE WITH MARSALA WHIPPED CREAM & FRESH BERRIES- Marsala wine, brown sugar and a little vanilla come together for a grown-up whipped cream to top this oh-so-delicate and delicious cake.
24. SPONGE CAKE WITH PASSIONFRUIT TOPPING- Fluffy whipped cream is sandwiched between two layers of tender sponge cake and topped with a sweet, tangy, passionfruit icing in this company-worthy treat.