Cake Types and Mixing

“Imagine you're baking a birthday cake for a friend who loves fluffy, moist cakes. Which type of cake would you choose to make (butter/oil, sponge, baked flourless, or unbaked flourless)? Why is the creaming and folding method important for achieving that perfect texture? You're following a recipe for a cake that needs to be light and airy, like a cloud. The recipe says to "whisk the eggs until light and frothy" and then gently fold in the other ingredients. Which type of cake are you most likely making? How does whisking and folding help create that airy texture? It's a hot summer day, and you want to make a refreshing dessert that doesn't require turning on the oven. Which category of cake would be your best bet? What are some popular examples of this type of cake, and what makes them perfect for a no-bake treat?”