ANGEL FOOD CAKE - these are almost always made exclusively with egg whites. The texture of angel food cake is extremely light and delicate.
GÉNOISE or SPONGE CAKE - this very delicate French-style sponge cake is made with whole eggs that are combined with sugar and heated over simmering water before being whipped by machine; then the dry ingredients are folded in. Genoise cake is usually used in layered cakes, rolled cakes, and molded cakes (bake in a lamb mold for Easter).
BISCUIT OR SEPARATED-EGG SPONGE - the yolks are whipped with part of the sugar, the whites are whipped separately, the remaining sugar is incorporated, and then the two foams are combined and the dry ingredients folded in.
CHIFFON CAKE - this cake is made by mixing all the ingredients which include baking powder and vegetable oil except the egg whites, then whipping the egg whites and folding the rest of the batter into the whites. This cake has a delicate texture and more flavor than an ordinary sponge cake.
From Perfect Cakes by Nick Malgieri.
GÉNOISE or SPONGE CAKE - this very delicate French-style sponge cake is made with whole eggs that are combined with sugar and heated over simmering water before being whipped by machine; then the dry ingredients are folded in. Genoise cake is usually used in layered cakes, rolled cakes, and molded cakes (bake in a lamb mold for Easter).
BISCUIT OR SEPARATED-EGG SPONGE - the yolks are whipped with part of the sugar, the whites are whipped separately, the remaining sugar is incorporated, and then the two foams are combined and the dry ingredients folded in.
CHIFFON CAKE - this cake is made by mixing all the ingredients which include baking powder and vegetable oil except the egg whites, then whipping the egg whites and folding the rest of the batter into the whites. This cake has a delicate texture and more flavor than an ordinary sponge cake.
From Perfect Cakes by Nick Malgieri.
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