Creaming Method - cream the butter by beating it with sugar, then beat in the eggs and fold it into the flour.
Whisking Method - for a fatless sponge you need to use more eggs. Beat the sugar into the eggs until it forms a ribbon like effect.
Rubbing Method - Rub the butter into the flour and sugar to form a breadcrumb-like texture, and then beat in the eggs.
Melting Method - Melt the butter, stir it into the flour and sugar, then beat in the egg.
Separating Method - separate the eggs, beat the yolks with sugar for a ribbon-like structure, and then fold into the flour. Whisk the whites to soft peaks and fold in.