Also known as the ‘whipping’ method and is usually used for sponges, egg whites for meringue, pavlova cakes, and for chiffon products.
When making sponge cakes, most of the sugar is added to the eggs before beginning whipping. During egg whipping, air cells are formed and incorporated into the mix. In pure sponges these cells affect the entire leavening or raising process because no baking powder is used. Eggs and sugar should be warmed to 38°C before whipping to soften the egg yolk and allow quicker whipping and greater volume. Egg yolk contains lecithin which surrounds the bubbles in the foam.