What type of cake is made with an egg foam method?

The type of cake made with an egg foam method is a sponge cake. This cake relies on the incorporation of air into the egg foams, specifically egg whites, to provide volume and structure. The primary technique involves whipping the egg whites until they form stiff peaks, which are then gently folded into a batter made from flour and other ingredients. This method creates a light and airy texture in the cake.

Sponge cakes are light and delicate, making them ideal for layered desserts or as a base for other cakes. The egg foam method is crucial here, as it is the key to achieving the sponge cake's signature rise and fluffiness.

Other types of cakes mentioned, such as chiffon or butter cakes, have different characteristics and preparation techniques. Chiffon cakes do incorporate egg foam as well but also include oil, while butter cakes rely on creaming butter and sugar together, leading to a denser texture. Mud cakes tend to be rich and heavy, often involving melted chocolate and butter with less emphasis on the egg foam method.