There is a type of foam cake that has some oil added, but still relies heavily on egg for the lift. The most famous example of this cake is Chiffon Cake. The added oil allows the cake to have a decadent flavor, but the eggs allow for a delicate texture. While this cake tastes quite indulgent, it’s actually fairly low-fat! Because this type of cake can be delicate, it is often frosted with a lighter-textured frosting or drizzled with glaze.