Egg Foam Method

The egg foam method is traditionally used in cakes in which the major leavening comes from whipped eggs, yolks or whites. Many European cakes, such as genoise and lady fingers are made using this method. The egg foam method produces a relatively dry cake. Some recipes contain a lot of sugar to aid in tenderizing. In others, a flavored syrup is brushed onto the cake after baking and cooling.

It's not a hard method, but you must be thorough in the whisking/whipping of the eggs or your cake will be dense.

Simplified Steps in the Egg Foam Method

1. Sift/whisk dry ingredients together very well.
2. Whip eggs and sugar together until they reach the ribbon stage. (Hold up the whisk attachment. The whipped eggs should fall from the beater and lay on top of the batter in a ribbon for at least 5 seconds before sinking back in).
3. Sift dry ingredients on top of whipped egg and fold together.

For a more detailed explanation of the metod, please see The Egg Foam Method over at Pastry Methods and Techniques.