Angel Food Cake- popular in the U.S
Angel food cake requires that the egg whites be whipped until they are stiff, and gently folded into the other ingredients. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat. This — and the lack of fat — causes angel food cake to have a very light texture and taste. It has led some detractors to liken the taste of the cake, as well as its appearance, to cotton.
Chiffon Cake - popular in California
A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder and flavorings. In contrast to butter, the traditional fat used in cake making, it is difficult to beat air into oil, so chiffon cakes, like angel ccakes and other foam cakes, achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter before baking.
"Three milk cake"- popular in Latin America 
A Tres leches cake, or Pastel de Tres leches (Spanish, "Three milk cake"), is a Sponge cake,— soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. The tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.
obtain info frm
http://en.wikipedia.org/wiki/Angel_food_cake, http://en.wikipedia.org/wiki/Chiffon_cake, http://en.wikipedia.org/wiki/Tres_leches_cake
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