Best Cornstarch Cake Recipes

CORNSTARCH SPONGE CAKE (4-INGREDIENT, GLUTEN-FREE, WHEAT-FREE, F

Steps:

• Preheat oven to 180°C Grease with butter or cooking spray, 20cm/8 inch round cake pan; line base with baking paper.
• Beat eggs with 2 tsp vanilla extract at medium high speed for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additons at medium speed.
• Sieve in the cornflour little by little for the third time and fold well in with a rubber spatula.
• Pour mixture into pan and spread evenly; bake for about 20 minutes or skewer inserted into the cake comes out clean. Turn sponge onto a wire rack to cool.
• Dust with a little sifted icing sugar and top with some fresh blueberries or any berries you like. Can also spread some jam to go with it.

CORNSTARCH CAKE

Steps:

• 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.

CORNSTARCH CAKE

Steps:

• Sift together the cornstarch, flour, baking powder, and salt.
• Separate the eggs. Beat the egg whites until stiff, and set aside.
• In a large bowl, cream the shortening and sugar. Add the egg yolks, and beat until mixture is very creamy. Sift the dry ingredients, and add alternately with the milk. Stir in the vanilla. Fold in the beaten egg whites. Bake in a greased 9 inch square pan.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool cake on a rack, and frost with a lemon butter icing.

RED VELVET CAKE WITH CORNSTARCH ICING

Steps:

• CAKE
• Cream Crisco, sugar and eggs. Make a paste of cocoa and food coloring and add to creamed mixture. Add buttermilk, flour, salt and vanilla. Mix baking soda and vinegar in a separate cup and blend into mixture (Don’t Over Beat).
• Put into 2 each flour/greased 8" cake pans or 1 each 9"x13" pan. Bake 24 to 30 minutes at 350°F.
• ICING
• Cook cornstarch, salt and milk until thick (stir constantly). Let thickened mixture cool or place in fridge for 30 minutes. Cream Crisco, sugar and vanilla until fluffy (about 5 minutes). Add cornstarch and beat until fluffy.