Answer to Question 1
Steam is the primary leavening agent. A higher baking temperature is required initially to promote conversion of water to steam and provide leavening action. The temperature is reduced after the first 15 minutes of cooking to allow additional cooking.
Answer to Question 2
To fully blend ingredients without gluten formation. Foam cakes do not contain fat, which is a tenderizer, so it is critical to minimize gluten formation. Air via the egg white foam is the primary source of leavening; beating the foam in would negatively impact the leavening.
Influence of enzyme-substrate affinity on the rate of an enzyme-catalyzed reaction.
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