On Food and Cooking

Fat-sugar   aeration:   Sugar   beaten  into

butter  or  shortening; other   ingredients

then    folded  in

Pound cake, French quatre quarts,
American butter and layer cakes, fruit cake

Egg-sugar   aeration:   Sugar   beaten  with

whole   eggs,   or  separated   yolks   or  whites;

other   ingredients then    folded  in

Whole eggs: Génoise
Yolks and whites aerated separately:
French biscuit, Black Forest cake
Yolks only: Sponge cake
Whites only: Angel food cake; chiffon
cake; flourless meringue and dacquoise

All-ingredients aeration:   Flour,  eggs,

sugar,  shortening  all beaten  together

Commercial  cake    mixes