Irish Vanilla Christmas Sponge Cake
1 1/4 Cups Sifted Cake Flour *
1/2 Cup Sifted Powdered Sugar
3/4 Teaspoon Baking Powder
6 Eggs, at room temperature
2 Tablespoon Cold Water
1 Teaspoon Vanilla
1/8 Teaspoon Salt
1 Cup Granulated Sugar

Preheat oven to 335F.

Sift cake flour, powdered sugar and baking powder together; set aside. Beat the eggs with water until light and fluffy, about 5 minutes; add vanilla and salt. Gradually beat in the granulated sugar. Add 1/4 of the flour mixture at a time, blending well after each addition.

Reserving 1/2 cup of batter, pour batter into a 10-inch round cake pan lined with waxed paper. Since I am making this cake for Christmas, I have marbled it with 1/2 cup of batter tinted red. Drop red batter onto the top of the batter in the cake pan by tablespoons. Run the edge of a knife through the red spots to marble. Bake at 335F for 35 to 40 minutes or until toothpick comes out clean. Cool in pan on wire rack for 10 minutes, then invert onto wire rack to cool completely. Remove waxed paper.

Frost with my Best Buttercream Frosting. Decorate with holiday sprinkles, or with red rosettes and green leaves.

* I don't always have cake flour on hand, so here is an easy substitute:
If you need 1 cup of cake flour, put 2 tbsp. of cornstarch in the bottom of a 1 cup measuring cup, then fill the cup as usual with all-purpose flour and level top. Repeat process to get two cups.

If you only need 1/2 cup of cake flour, put 1 tbsp. cornstarch in bottom of 1/2 cup measuring cup, then fill and level as above.

If you only need 1/4 cup of cake flour, put 1-1/2 tsp. cornstarch in bottom of 1/4 cup measuring cup, then fill and level as above.

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