butter cake VS chiffon cake

Hmmm...How to differentiate a butter cake from a sponge cake?Basically,as butter cake contains high ratio of fat to flour,the end result should be a cake with fine,even texture.The cake should be well-risen with good volume and level top.Furthermore,the fat will contribute to the tenderness,moisture to the cake and there should not be large air-holes and should be crumbly.
As for sponge cake,due to low or even absence of fat, it should be fine grain,light spongy texture and high volume.Unfortunately,such cakes will go stale very soon.

How to store cakes?Apparently,it seems that by keeping half an apple in cake box helps to retard staleness,frosting the cake helps too as it prevents moisture loss.By substituting sugar with honey also improve the shelf life of cakes.When storing cake,it helps a great deal by freezing cakes, as frozen cakes keep well to three months if frosted.

Hope that this info helps to clear up the air about the types of cake as well as storage of cakes.Not all cakes are alike,and being a food science graduate,I do love to break my cake apart before I eat it.The texture is important,and no wonder my lao gong always say I'm fussy about my food.Haha....