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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Yuck who wants to eat "yellow" cake? Do you mean a Genoise sponge?[/quote]

No, probably not.  The classic American birthday cake is not a sponge -- it's a butter cake (start with creaming sugar and butter, cake gets at least some of the leavening from baking power or soda rather than just from eggs).  See this description of the different types of cakes common in the US:  
https://www.southernliving.com/food/desserts/cakes/chiffon-cake-vs-sponge-cake
"Yellow" cake is typically used in America to refer to a butter cake that is made with the yolks of the egg, and not chocolate.  A "white" cake typically won't have the yolks in it.  And a chocolate cake, of course, has chocolate.  I won't get into red velvet, since I refuse to recognize it.

And the answer to your first question is -- lots of people, including me.  A really well made "yellow" cake is one of the best home-baked items, and is lovely when complemented with a nice fudgy frosting, or a fruit base (like pineapple upside-down, or filled with jam and fruits).
[/quote]
This a very nice, informative reply to a ridiculous comment. I commend you![/quote]

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