Featherlight Cornstarch Cake
Replacing most of the flour with cornstarch gives this cake an unusually light, almost cloud-like texture. On its own it's a simple, mildly sweet cake, but its neutral flavor and soft crumb also make it an excellent base for fruit, glazes, or a layer cake filling.
Ingredients
- 3 large eggs
- 1 cup (200g) sugar
- 1/2 cup (120ml) neutral oil
- 1/2 cup (120ml) whole milk
- 1 cup (120g) cornstarch
- 1/2 cup (65g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and grease a bundt or loaf pan.
- Whisk the eggs and sugar together until pale, then whisk in the oil, milk, and vanilla.
- Sift the cornstarch, flour, and baking powder together, then fold into the wet mixture just until combined.
- Pour into the pan and smooth the top.
- Bake for 25-30 minutes, until pale gold and a toothpick comes out clean.
- Cool for 10 minutes before unmolding.
Tips
- Don't skip sifting the dry ingredients — cornstarch clumps easily and needs to be evenly distributed.
- This cake stays very pale even when fully baked; rely on the toothpick test, not color, to check doneness.
- Its mild flavor pairs especially well with fruit compote or a citrus glaze.
Frequently Asked Questions
Why use cornstarch instead of flour?
Cornstarch has no gluten, which keeps the crumb exceptionally soft and light compared to an all-flour cake.
Can I use this as a base for a layer cake?
Yes, its neutral flavor and soft texture make it a good canvas for fillings and frostings.
