For Better Foam Cake:
For the fluffiest results, start with the egg whites at room temperature. Use a glass or ceramic bowl; plastic may retain traces of grease. Any trace of fat will prevent the whites from whipping properly.
Bake the cake in an ungreased pan to give the batter something to cling to as it rises.
Turn the baked cake upside down to prevent it from collapsing while it cools. Balance it on a bottle or funnel if the cake pan does not have its own prongs to rest on. Keep the cake upside down until completely cool.
Cut the finished cake with a long serrated knife in a gentle sawing motion to prevent it from being compressed.