Cake Mixtures other than Sponge Cakes

These mixtures are divided into two general groups: heavy mixtures, which include cakes made using the creaming method and the high-ratio method, and light mixtures, which include cakes made using the two-stage method, the angel-food method, and the chiffon method. Each of these employs a different technique to accomplish the same goal: combining the ingredients into a smooth and homogenous batter while developing and incorporating air pockets, or cells, which give the finished product its proper texture.