What is the difference between a sponge cake, genoise, and angel food?
I'm trying to find a recipe for a cake similar to a cake that a local spa bakery makes, but I'm not sure what kind of cake it is! it's a white cake if that matters, and very light and kind of spongey. But it's not spongey-dry like an angel food cake, nor does it taste like one - it's kind of spongey-moist and tastes richer? And it's not as heavy as a box mix.
Whew! Does that make any sense to anyone? 
I wanted to make it for my aunt's birthday this weekend - she wants a cake with whipped cream, so this would be perfect, if I can figure out what it is!!
I am not sure what the scientific difference is between the two cakes, but I know that most sponge cakes have whipped egg whites folded into the batter before baking to lighten the cake. A genoise, I believe, is a very dry cake.
Cook's Illustrated has a great recipe for sponge cake. The cake is part of the Strawberry Cream Cake and I have made it several times with excellent results. This cake is a cross between a butter and a sponge cake so it has a great richness without being heavy. I think it would be great with whipped cream, as I have used it several times for strawberry shortcake.
Oh gee, I didn't even think of chiffon! 
I'll take a look at that Cook's Illustrated recipe. It sounds yummy!
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