Whipped egg whites are an important ingredient in many cake recipes. They help cakes rise and give them a light and fluffy texture. Here are some types of cakes that really benefit from whipped egg whites:

1. Angel Food Cake

   • This cake is mainly made of egg whites, flour, and sugar.
   • To make it, you need to whip the egg whites until they form soft or medium peaks to add air.
   • When whipped correctly, the cake can rise to about 4 to 5 times its original size!

2. Chiffon Cake

   • Chiffon cake is a blend of sponge cake and butter cake.
   • It uses both egg yolks and whipped egg whites, giving it a light yet rich texture.
   • The whipped egg whites help it rise to about 2 to 3 times its size while baking.

3. Sponge Cake

   • You can make sponge cake with whole eggs or just egg whites, which makes it lighter.
   • It’s important to gently fold the whipped egg whites into the batter to keep the air in.
   • Depending on the recipe, it can rise about 1.5 to 2 times its original volume when baked.

4. Meringue-Based Cakes (like Pavlova)

   • These cakes are mostly made from whipped egg whites and sugar, which creates a crisp outside and a soft inside.
   • Properly whipped egg whites are crucial for stability and volume. Meringue can increase in size by 2 to 4 times when whipped.

5. Foam Cakes

   • Foam cakes depend entirely on the air trapped in whipped egg whites to rise.
   • This gives them a light and airy feel, which is really pleasing to the taste.

Overall, whipped egg whites not only help cakes rise but also add moisture and a delicate texture. To get the best results, make sure all your tools are clean and dry. When whipping the egg whites, aim for a soft to medium peak stage, as directed by your recipe.