Fresh Berries Spongecake

A light, fresh sponge cake for a brunch, potluck, or dessert. 

Cake
5 egg whites
5 egg yolks 
5 tablespoons all purpose flour 
1 tablespoon potato starch* 
5 tablespoons sugar 
1 envelope vanilla sugar (or 1 tsp vanilla extract)
1 tablespoon white vinegar
¼ teaspoon baking powder

Whipped cream
2 egg whites, at room temperature
2 tablespoons sugar
1/4 teaspoon cream of tartar

Garnish
1/2 cup blueberries
1/2 cup raspberries
1/2 cup strawberries, sliced


Preheat oven to 350 degrees F.

To prepare the cake:
In a large mixing bowl, mix flour, starch, and baking powder together and set aside.

In a medium mixing bowl, mix the egg whites, sugar, and vanilla sugar (or extract) until stiff peaks form with an electric mixer. Add one egg yolk at a time while mixing on low speed. Gradually add flour mixture. Add vinegar and gently mix it in with the batter.

Pour batter into a spring form pan and bake for 25-30 minutes or until golden brown. Do not open the oven door for the first 15 minutes or the cake will fall. When done, let the cake cool in the pan for a couple of hours.

To prepare the whipped cream:
In the mean time, beat egg whites, sugar, and cream of tartar with an electric mixer until stiff peaks form.

When the cake is cooled, spread the whipped egg whites over the top of the cake and decorate with the fresh berries.

Enjoy!