Food - Drink
Butter Cake Vs Foam Cake: What's The Difference?
A good cake is determined not only by its taste and shape but also by its texture. Butter cakes and foam cakes are two of the most common cakes out there, and their differences are based on their main ingredients.
Butter cakes call for butter and sugar to be creamed — or mixed together until the butter and sugar are light and fluffy. A traditional American butter cake — which evolved from the English pound cake — also needs leavening agents like baking soda and/or baking powder, to lift the cake and keep it from becoming too stodgy.
Foam cakes lean into well-beaten eggs to give them both air and lift, and it is best used for Angel-food, sponge, or chiffon cake. The secret to a good foam cake is to beat whole eggs or egg whites until the egg mixture is primed for sugar to be added. Once this is done, other ingredients like cake flour, salt, and flavorings like vanilla or almond extract can be folded in.