Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
Special equipment needed:
- Stand mixer or hand mixer
- 9-inch round cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the egg whites until stiff peaks form.
4. In another large bowl, beat the egg yolks and sugar until light and fluffy.
5. Gradually add the oil, milk, and vanilla extract to the egg yolk mixture, beating until well combined.
6. Add the flour mixture to the egg yolk mixture and mix until just combined.
7. Gently fold in the egg whites until no white streaks remain.
8. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 43g
Protein: 5g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Chocolate Foam Cake: Substitute 1/2 cup of the flour with cocoa powder.
- Lemon Foam Cake: Add 2 tablespoons of lemon zest to the batter.
- Berry Foam Cake: Fold in 1 cup of fresh berries to the batter.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Use room temperature eggs for best results.
- Do not overmix the batter or the cake will be dense.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds to warm it up.
Presentation ideas:
Dust the top of the cake with powdered sugar or top with whipped cream and fresh berries.
Garnishes:
Fresh berries, whipped cream, or edible flowers.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dense, make sure to beat the egg whites until stiff peaks form and do not overmix the batter.
- If the cake is too dry, reduce the baking time or add a tablespoon of vegetable oil to the batter.
Food safety advice:
Make sure to use fresh eggs and store the cake in an airtight container to prevent contamination.
Food history:
Foam cakes originated in Europe in the 19th century and were popularized in America in the 20th century.
Flavor profiles:
Light and fluffy with a subtle vanilla flavor.
Serving suggestions:
Serve the cake as a dessert or as a sweet breakfast treat.
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Taste: Sweet, Creamy, Vanilla, Fluffy, Light, Vanilla-Flavored