All About Cakes
Secrets for Foam Cakes
Do not grease or flour the tube pan. During baking, the batter must be able to cling to the sides of the pan and the center tube in order to rise properly.
Beat eggs at room temperature. For the highest volume, bring egg whites to room temperature before beating them. Be sure that no egg yolk remains in the whites and that the bowl, beaters, and rubber scraper are clean and free from any oil or shortening. Even a little bit of grease will prevent the whites from beating properly.
Break bubbles in the batter. So that the cake will have an even texture, cut through the batter with a knife before baking to break large air bubbles and to seal the batter against the sides of the pan and center tube.
Bake on the bottom rack. In some ovens, cakes in tube pans bake better on the bottom rack, preventing the top from getting too brown. You may need to remove the top oven rack to leave adequate room for the pan or for the cake to expand.
Cool cake in the pan. To prevent this delicate type of cake from collapsing after baking, turn the tube or Bundt® pan upside down on a wire rack, heatproof funnel or the neck of a bottle so the cake doesn’t touch the counter.
Remove it carefully from the pan. Use a smooth, gentle sawing motion, or use an electric knife.
Freeze leftover egg whites. If you have leftover egg whites, lightly beat them, place in a freezer-safe container, and freeze. Thaw them in the refrigerator and use them like fresh egg whites in foam cakes, meringues, and cooked frostings. One egg white equals 2 tablespoons.