All About Cakes
There are two main types of cakes—butter and foam cakes. Butter cakes are those made with solid shortenings and foam cakes are those made with a large number of eggs or egg whites.
Even though these cakes also may be made with solid shortening or margarine, most people still call them butter cakes. They’re moist, light, tender and fine-textured.
Foam cakes contain a large number of eggs or egg whites. Their light, fluffy texture comes from the air beaten into the eggs and from steam that forms in the batter during baking. The three types of foam cakes are angel food, chiffon and sponge. Angel food cakes contain no shortening or oil and use only egg whites. Chiffon cakes contain oil and use egg yolks and whites. Sponge cakes contain no shortening or oil and use egg yolks and whites.