Flour + cornstarch vs only flour
Posted: 24 March 2009 12:38 PM   [ Ignore ]
Newbie
Avatar
Rank
Total Posts:  4
Joined  2009-03-23

My favorite sponge cake recipe calls for equal parts all-purpose flour and cornstarch, which produces a lovely cake that is: 1) easy to torte and handle; 2) absorbs syrup really well due to equal distribution by the tight grain in the sponge; and 3) stores well. I have other sponge recipes that use only all-purpose flour. TCB (page 443) instructs how to substitute 1 cup cake flour with 3/4 cup bleached all-pupose flour + 2 T cornstarch (15% cornstarch).

My question is, what is the relationship of cornstarch to flour, particularly in equal parts, that produces such a lovely sponge?

Profile
 
 
Posted: 24 March 2009 02:45 PM   [ Ignore ]   [ # 1 ]
Newbie
Avatar
Rank
Total Posts:  4
Joined  2009-03-23

Thanks FRESHKID for unraveling the mystery. This sponge is definitely light as a feather.  grin

Profile
 
 
Posted: 25 March 2009 05:55 PM   [ Ignore ]   [ # 2 ]
Newbie
Avatar
Rank
Total Posts:  4
Joined  2009-03-23

I am also surprised by the use of equal parts flour/cornstarch, but the flavor is not compromised and the texture is a dream. The 8” sponge looks like a loaf of fine bread, tortes easily without tearing, and slices like 2-day old brioche or like a challah. All of which prompted my initial question.
-Cindy

Profile
 
 
   
  Back to top