Creamed Fat & Whipped Eggs
The creamed fat cakes are divided in two main categories, the butter cakes that usually use the creaming method and have high fat content and the high-ratio cakes with a higher ratio of sugar to flour. In these cakes the fat is the main item responsible for capturing air in the mixing process and the pockets are very uniform.
On the Egg foaming cakes it is the work on the eggs that provide most of the capturing of the air and making pockets. Because they rely on the eggs to form its structure the process of folding requires delicate care as to not deflate your dough. The cakes done with egg foam need to be baked quickly after the mixing process for better results.
The Tres Leches cake above uses a Chiffon base, that is, an egg foam base where vegetable oil is used to mix with the yolk and then the whipped egg whites are folded in. Flour is shifted over the mix and very gently incorporated. The Chiffon is tall, light and fluffy and absorbs liquid like no other cake, and that is why it is the best basis for a Tres Leches.
The Swiss Roll on pictures 3 and 4 uses a sponge cake as a basis. It differs from the Chiffon as it does not have the vegetable oil content from the Chiffon. This makes the sponge cake less moist and fluffy than the Chiffon, but also, makes it easier to manipulate it like we did rolling the cooked dough to make the Swiss Roll.