https://cookiesandcakebites.com/ Sponge Cake – Also known as foaming method cakes, which rely primarily on trapped air in the foamed eggs which are the base bulk structure of the entire recipe which also provides the leavening. Sponge cakes are known to be lighter, airier and can also be known as “dry”. Typically Sponge cakes are accompanied by a Simple Syrup which is brushed on the layers to add moisture and flavor to the cake. Butter Cake– Also known as Pound Cake and some variations of the Devils Food Cake are mainly creamed butter cakes. Where the butter and sugar is creamed to create a fluffy matrix of air pockets trapping the sugars within the fat pockets which upon baking are melted and converted to steam, which in turn causes your batter to rise. Creamed cake batters have a closer, denser crumb than those recipes which require foaming. https://speakerdeck.com/cake