• In a bowl, combine the eggs (yolks, whites, or whole) with the sugar. Place the bowl over a hot water bath and whisk until the temperature reaches 38C. (This is done to dissolve the sugar, increase the volume, and develop a finer grain. For angel food and chiffon cakes, especially those made with only egg whites, this stage may be omitted. Instead, the egg whites are whipped at room temperature into a thick foam, gradually incorporating the sugar.)
• Remove the mixture from the heat and beat it with the whip attachment until the eggs form a stable foam that has tripled in volume. Mixing time is generally 15 minutes on third speed plus five minutes on second speed. The mixture should form a ribbon as it falls from the whip.
• Gently fold in the sifted dry ingredients. This can be done by hand using a spatula or whisk, or at a low speed using the whip attachment. (Do not overwork the batter at this point as the foam could start to deflate resulting in a flat, dense product.)
• Add any flavourings or additional ingredients at this point.( If butter or chocolate is required, it should be melted and slightly cooled. Add it after the dry ingredients have been properly incorporated. These ingredients should be warm enough to liquefy, to ensure that they are evenly distributed throughout the batter.
• Immediately pour the batter into prepared pans and place into a preheated oven. Bake until the surface springs back when lightly pressed with a fingertip and the cake has begun to shrink from the sides of the pan.
• Remove the cake from the oven and let cool. Some cakes should be allowed to remain in the pan as they cool to help them retain their form once they are unmoulded. Others need to be removed from the pans right away and allowed to cool on cooling racks. Follow recipe instructions for proper cooling procedure.

FOLDING FOAMS INTO A BASE
Souffle, mousses, and sponge cakes are examples of dishes with the light, delicate texture that results from folding a beaten foam (egg whites or heavy cream) into a base. The base may be a pastry cream or heavy bechamel, a pure of savoury or sweet ingredients, or even another foam.

• Put the base appareil (an appareil is a culinary term for a prepared mixture of ingredients used alone or as an ingredient in another preparation) .in a large bowl to accommodate the folding motion. Allow it to reach room temperature and stir or beat this mixture to soften it, especially if it has been refrigerated for any length of time.
• Add about one-third of the beaten foam and fold it into the base using a circular motion, going from the side to the bottom of the bowl and back up to the surface.
• Add the remaining foam to the base in one or two stages and use the same folding motion just until blended.

SPONGE METHOD
Sponge doughs are prepared in two stages

• Combine the liquid or just a part of the liquid, the yeast, and part of the flour "sometimes part of the sugar too). Mix into a thick bater or soft dough. Let ferment until double in size.
• Punch down first step and andd the rest of the floughr and remaingin ingredients. Mix into uniform smooth dough.

STRAIGHT DOUGH METHOD
The most commonly used method requiring only one step

• Most simply put combine all ingredients in a bowl and mix. Items worth mentioning, It is often advised to mix yeast with a little water to rehydrate the yeast prior to mixing.