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Cornstarch Cake

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Cornstarch Cake

Cornstarch cake is a delicious cake with a soft and spongy texture, where cornstarch flour partially or totally replaces wheat flour.  Its delicate flavor and ability to retain moisture make it a popular choice.  It can be enjoyed alone or accompanied by fruit, cream or glaze.


• 200 g of cornstarch

• 200 g of wheat flour

• 200 g of sugar

• 200 g of butter at room temperature

• 4 eggs

• 1 envelope of chemical yeast (16 g)

• 1 teaspoon vanilla essence (optional)

• A pinch of salt

Make sure to sift the cornstarch to avoid lumps and achieve a smooth texture in your cake.  Plus, accurately measure ingredients to get the perfect balance of flavors.


1. Preheat the oven to 180°C (350°F).  Grease and flour a cake pan.

2. In a large bowl, beat the butter and sugar until smooth and creamy.

3. Add the eggs one at a time, beating well after each addition.  Add vanilla essence if using.

4. In another bowl, sift together the cornstarch, flour, baking powder and salt.  Mix these dry ingredients.

5. Add the dry ingredients to the butter and egg mixture, little by little, beating at low speed.  Make sure you don’t overmix, just enough so that everything is well combined.

6. Pour the batter into the prepared pan and spread it evenly.

7. Bake in the preheated oven for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.

8. Remove the cake from the oven and let it cool in the pan for about 10 minutes.  Then, transfer the cake to a rack to cool completely.

And that’s it!  Now you can enjoy your delicious cornstarch cake.  You can decorate it with icing sugar, fresh fruits or whatever you like best.  Enjoy!

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