Cornstarch Cake
A light, fluffy cornstarch cake with tender crumb, perfect for teatime or special occasions, offering subtle sweetness and delicate texture that appeals to all ages.
Ingredients
Instructions
- Cream the butter and sugar well together.
- Add the milk, then the cornstarch and flour sifted with the salt and baking powder.
- Add last the whites of the eggs beaten to a stiff froth.
- Pour the batter into rather shallow pans.
- Bake at 350°F for 45 minutes.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until stiff peaks form before folding them into the batter. If you don't have cornstarch, you can substitute it with an equal amount of all-purpose flour, but this may slightly alter the cake's texture. Ensure your butter is at room temperature for easier creaming with sugar. This cake pairs beautifully with Dee'S Apple Butter Bread as a sweet treat.
Serving Suggestions
Serve the cornstarch cake plain or dusted with powdered sugar for a simple presentation. It pairs wonderfully with fresh berries or a scoop of whipped cream for added richness. For a more indulgent treat, try serving it alongside Danna'S Chewy Bar Cookies for a delightful dessert spread.
Storage & Reheating
Store any leftover cornstarch cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, simply pop slices in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing dessert.
Nutrition & Diet Analysis (per serving)
Each serving of Cornstarch Cake contains roughly 564 calories, with 16g protein, 115g carbohydrates, and 3g fat. It is an excellent source of protein (32% of the Daily Value) and calcium (22% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 2426mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Using whole eggs will change the texture and moisture of the cake, making it denser. If you prefer a richer flavor, you can experiment with a couple of whole eggs, but be aware it may not rise as well as intended.
What can I do if my cake is too dry?
If your cornstarch cake turns out dry, try adding a simple syrup made of equal parts sugar and water brushed on top to add moisture. You can also serve it with a fruit compote or whipped cream to enhance the overall moisture and flavor.
Can I make this cake gluten-free?
Yes, to make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Make sure the cornstarch is certified gluten-free, and follow the same instructions for preparation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).