What are those cakes called which don't have an icing on them?
I have eaten some home made cakes which never had any icings, they still tasted brilliant.
What are those cakes called which don't need an icing on them? I heard they are called "Sponge cakes". Is that correct?
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They are called "naked cakes".
For example, this article states
A naked cake is easily recognized by its absent or minimal outer layer of frosting, which shows off the cake’s natural texture and filling. Some naked cakes have zero frosting on their outer edge, while others have just a wisp of buttercream.
It's called Cake
Cake with icing is called "iced cake". Iced cake is mostly a modern aberration, and a "normalisation of party food"*
* a common trend often linked to the expanding waistlines of today
In English, all cakes are called just cake, no matter if iced or not. Sponge cake is a name for a cake made from a specific type of batter - it consists of one part fat, one part egg, one part sugar, and one part flour, made by foaming the fat and sugar (with creaming instead of foaming, a batter from the same proportions is called pound cake, at least if you follow the classification established by M. Ruhlmann). You can make other types of cake - angel food cake, chiffon, genoise, etc - and not add icing, they are differentiated by the type of batter only.
In other languages, there is a difference. In German, the ones without icing are called "Kuchen", and the ones with rich, decorated icing are called "Torte" (and usually seen as a subset of Kuchen"). But in German, a pie is also considered a type of "Kuchen", so this is more of an umbrella term, even though the standard thing someone pictures upon hearing the word "Kuchen" is some kind of iceless cake, usually on the lines of a marbled Gugglehupf. But in English, there is no special term for a cake without the icing.
In some sources, English speaking authors use a category for the opposite of what you are asking. However, it is not centered on the baking attributes of the cake, but rather on its purpose - I have seen authors create bookchapters called "celebration cakes", "wedding cakes", "birthday cakes" etc. It is implicit that they place the richly decorated cakes in these categories, while the plainer ones stay as "everyday cakes", in UK sources sometimes as "tea cakes" or even get no special name at all. In the end, the same cakes which fall on the "celebration" side in this categorization scheme tend to be the ones that are called "torte" in German.
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