Vanilla Sponge Cake
Chef/Cook: Gabrielle Feuersinger

Estimated Prep Time: 20 Minutes
Estimated Cooking Time: 15-20 Minutes for cupcakes, approximately 40 Minutes for cake
Yields: Two 8-Inch Round Cakes or 30 Cupcakes

• 
 2 ½ Cups Flour
• 
 ½ Cup Potato Starch
• 
 1 ½ Teaspoons Baking Powder
• 
 ¾ Teaspoon Salt
• 
 2 Eggs
• 
 2 Egg Whites
• 
 1 ¼ Cups Milk
• 
 1 ½ Teaspoons Vanilla
• 
 2 Sticks Unsalted Butter (Softened)
• 
 2 ¼ Cups Sugar
• 
 Electric Mixer
• 
 Flour Sifter

Start by creaming the butter and sugar on Medium Speed with the mixer’s Paddle Attachment. Mix until light and fluffy. While the butter and sugar mixes, sift the dry ingredients in a separate bowl. In another container, combine the milk, eggs, egg whites and vanilla. Add the dry and wet ingredients to the mixing bowl, alternating between the two. Mix on Medium Speed, scraping the sides of the bowl periodically until smooth. Mix for approximately 2-3 minutes. Pour the batter into oiled cake rounds. For cupcakes, use cupcake pans with baking cups. Bake at 350 degrees until cake springs back when lightly touched in the center.

TIP  
 
Take your butter out a few hours in advance to bring it to room temperature. When adding the flour, turn the mixer on Low until the flour is fully combined, then turn the mixer onto Medium. For the Lemon Poppy seed variation of this cake just add 2 Tablespoons poppy seeds and 1 Tablespoon lemon zest (ingredients can be adjusted to your liking).