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    Cornstarch Cake

    Source of Recipe

    From "Baking in America".

    Recipe Introduction

    An extremely light and fluffy white cake

    List of Ingredients

    1 cup all-purpose flour
    1 cup cornstarch
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 cup butter, softened
    1 1/4 cups sugar
    2 teaspoons lemon extract or vanilla extract
    1/2 cup half-and-half
    6 large egg whites

    Recipe

    Preheat oven to 350.
    Butter and flour a 10 cup loaf pan or a 12 cup bundt pan.
    Sift the flour with the cornstarch, baking powder, and salt.
    Set aside.
    Beat the butter until smooth.
    Gradually beat in all but 1/4 cup of the sugar.
    Beat in the extract.
    Continue to beat for 5 minutes, until butter is very light and fluffy.
    Stir in the flour/cornstarch mixture in 3 additions, alternating with the half and half.
    In a clean bowl, beat the egg whites until it forms a soft peak.
    Beat in the remaining 1/4 cup of sugar, and continue beating until stiff, glossy peaks form when the beater is raised.
    Gently fold the beaten whites into the batter in 3 additions.
    Scrape the batter into the prepared pans.
    Bake for 1 hour and 10 minutes, or until the cake is well browned and springs back when lightly pressed in the center.

 

 

 


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