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1. This kind of cake contains a large proportion of foamed eggs and/or egg whites to a lesser proportion of sugar and very little wheat flour.​

Sagot :

Answer:

Sponge

Explanation:

Sponge

Sponge, Genoise, Angel Food cakes, Chiffon, Biscuit (French), and some Flourless cakes are known as Foam, Sponge or Unshortened cakes because they contain a large proportion of foamed eggs and/or egg whites to a lesser proportion of sugar and very little wheat flour, if used at all.