What is the purpose of potato starch in a cake recipe?

* Texture: Potato starch contributes to a lighter, airier texture in cakes. It absorbs moisture more effectively than wheat flour, resulting in a less dense and more tender crumb. This is particularly beneficial for delicate cakes like angel food cake or sponge cake.

* Moisture: It helps retain moisture, preventing the cake from drying out too quickly. This is important for cakes that are baked for longer periods or stored for a while.

* Stability: Potato starch helps stabilize the batter, preventing it from collapsing during baking. This is especially helpful for cakes with a high proportion of egg whites, as it prevents the batter from becoming too runny.

* Glossy Finish: It can give the cake a smooth, glossy finish by creating a thin layer on the surface.

Note: Potato starch is gluten-free, so it's a good option for those with gluten sensitivities. However, it doesn't have the same binding properties as wheat flour, so it's typically used in combination with other flours in cake recipes.

Overall, potato starch enhances the texture, moisture, and stability of cakes, making them lighter, more tender, and more enjoyable to eat.