It sounds easy enough, but as with most simple things, this method takes some practice. The basic mixing method is to beat either egg white (as for angel food cake), whole eggs (as for genoise), or the eggs and whites separately (as in sponge cake), sift the dry ingredients, and fold all the components together gently but thoroughly. Sugar is hygroscopic, so it draws moisture to itself.
Angel food cakes do not need to be brushed with syrup because the high proportion of sugar in the batter acts as a tenderizer and a moistener. Moisture is added after baking and cooling by brushing on some simple syrup.Īngel food cake is an exception to this rule. The toughness comes not from gluten activation but from the amount of egg used. Most cakes made using the egg foam method are very dry and relatively tough when baked. The egg foam method relies on the leavening power of eggs and steam to create the lift necessary to make a delicate angel food cake or genoise. Batters made using this method are generally very low in fat, often adding no extra fat, except the fat in the egg yolks, if whole eggs are called for. The egg foam method is the method we use to make genoise, French macarons, sponge cake, and angel food cake, among others. Here's how Jenni describes the Egg Foam Method, and if you want to learn more about the other baking methods for combining ingredients, check out my post, Important Mixing Techniques For Baking. She saved this method for last because it is the only method in which adding chemical leaveners is not the norm and is probably the trickiest mixing method.
#Mad pack sugar egg how to#
The egg foam method is the last of the series describing how to mix (combine) ingredients when baking with my friend and professional baker, Chef Jenni.
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