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About: Foam cake

An Entity of Type: Cake, from Named Graph: http://dbpedia.org, within Data Space: dbpedia.org

Foam cakes are cakes with very little (if any) fatty material such as butter, oil or shortening. They are leavened primarily by the air that is beaten into the egg whites that they contain. They differ from butter cakes, which contain shortening, and baking powder or baking soda for leavening purposes. Foam cakes are typically airy, light and spongy. After it is cooked, the cake and the pan are flipped down on a sheet pan with parchment paper in order for them to cool down at the same rate. Examples of foam cakes are angel food cake, meringue, genoise, and chiffon cake.

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  • Foam cakes are cakes with very little (if any) fatty material such as butter, oil or shortening. They are leavened primarily by the air that is beaten into the egg whites that they contain. They differ from butter cakes, which contain shortening, and baking powder or baking soda for leavening purposes. Foam cakes are typically airy, light and spongy. After it is cooked, the cake and the pan are flipped down on a sheet pan with parchment paper in order for them to cool down at the same rate. Examples of foam cakes are angel food cake, meringue, genoise, and chiffon cake. 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. (en)
  • 泡沫蛋糕（英語：Foam cake）是一種較少脂肪材料的蛋糕，它們主要是通過空氣而使蛋白充气。於牛油蛋糕不同，其中包含起酥油，並以發粉或碳酸氢钠用於充气目的，通常具有通風、明亮以及糊狀的特性。泡沫蛋糕例如蛋白霜、傑諾瓦士蛋糕或雪芳蛋糕等。 (zh)
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dbo:ingredientName
  • Flour,egg whites
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  • 17387499 (xsd:integer)
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  • 2453 (xsd:nonNegativeInteger)
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  • 1111938266 (xsd:integer)
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dbp:caption
  • Angel food cake is a type of foam cake (en)
dbp:mainIngredient
  • Flour, egg whites (en)
dbp:name
  • Foam cake (en)
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dbp:wikiPageUsesTemplate
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rdfs:comment
  • 泡沫蛋糕（英語：Foam cake）是一種較少脂肪材料的蛋糕，它們主要是通過空氣而使蛋白充气。於牛油蛋糕不同，其中包含起酥油，並以發粉或碳酸氢钠用於充气目的，通常具有通風、明亮以及糊狀的特性。泡沫蛋糕例如蛋白霜、傑諾瓦士蛋糕或雪芳蛋糕等。 (zh)
  • Foam cakes are cakes with very little (if any) fatty material such as butter, oil or shortening. They are leavened primarily by the air that is beaten into the egg whites that they contain. They differ from butter cakes, which contain shortening, and baking powder or baking soda for leavening purposes. Foam cakes are typically airy, light and spongy. After it is cooked, the cake and the pan are flipped down on a sheet pan with parchment paper in order for them to cool down at the same rate. Examples of foam cakes are angel food cake, meringue, genoise, and chiffon cake. (en)
rdfs:label
  • Foam cake (en)
  • 泡沫蛋糕 (zh)
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prov:wasDerivedFrom
foaf:depiction
foaf:isPrimaryTopicOf
foaf:name
  • Foam cake (en)
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