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There are many different types of cakes, from the rich and heavy cakes like chocolate mud cake and fruit cake, to the light and delicate, such as sponge cake. A good cook will have several different types of cake in his or her repertoire. Here is brief guide to the different types of cakes, and what is required to prepare them.

Sponge cakes: These mainly consist of sugar, flour and eggs. The sugar and eggs are beaten together to form a thick cream, and the flour lightly folded in. You can add vanilla and other flavorings, and a tablespoon or two of melted butter if you want to keep the cake longer, but in the main this is a fat free cake that must be consumed the same day. Stale sponge cake can be used as the basis for desserts such as trifles. Sponge cake can be eaten plain, or slice in half across the middle and filled with jam or cream. To give sponge cake a nice finish place a paper doily on top of the cake and dust with powdered sugar. When the doily is removed, a decorative pattern remains.

Angel Food Cake: Slightly heavier than a sponge, this is still a very light and fluffy cake. The basis for this cake is a meringue, made from egg whites and sugar, to which is added flour, and flavorings, if desired. There are no egg yolks or fat used in this recipe. Angel Food cake is a good stand by in a cook's repertoire as it is a spectacular dessert or birthday cake, and can be decorated to suit any occasion.

Butter Cake: The basis for many different kinds of cakes, this is the most basic recipe in any cook's cake repertoire. Butter is added to the basic sponge mixture of sugar, eggs and flour, with the butter and sugar being creamed together at the start, and then the eggs and lastly the flour added to make the basic mixture. A tablespoon of the flour added when the eggs are beaten in will stop the eggs and butter from curdling (although curdling will not affect the finished result). This cake can be varied in many ways, by adding vanilla and spices, powdered ginger and ginger pieces, dried fruit such as cherries or sultanas, and chocolate flavoring or choc chips.

Light Fruit Cakes: These are basic butter cakes with fruit added. The best way to add fruits to a butter cake mixture is to sprinkle flour over them first and make sure the fruits are well coated. This prevents the fruit from sinking to the bottom of the cake. A light fruit cake includes those made with vegetables, such as grated carrot or zucchini. Spices can be added to these cakes for extra flavor.

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