Modern Cornstarch Cake

Name: Modern Cornstarch Cake
Ingredients: 1 cup Unsalted butter, softened (Approximately 226g); 2 cups Granulated sugar (Approximately 400g); 1 cup Whole milk (Approximately 240ml); 1 cup Cornstarch (Approximately 120g); 2 cups All-purpose flour (Approximately 240g); 4.5 teaspoons Baking powder (Approximately 22.5g); 5 whites Large egg whites (From 5 large eggs); 0.75 teaspoon Vanilla extract (Alternatively, use 1/2 teaspoon almond extract); 0.5 teaspoon Almond extract (Optional, as an alternative to vanilla extract)

A classic, tender cornstarch cake, featuring a delicate crumb and a rich, buttery flavor, perfect for any occasion. This recipe uses the creaming method with whipped egg whites folded in for a lighter texture.

Ingredients

1 cup Unsalted butter, softened (Approximately 226g)
2 cups Granulated sugar (Approximately 400g)
1 cup Whole milk (Approximately 240ml)
1 cup Cornstarch (Approximately 120g)
2 cups All-purpose flour (Approximately 240g)
4.5 teaspoons Baking powder (Approximately 22.5g)
5 whites Large egg whites (From 5 large eggs)
0.75 teaspoon Vanilla extract (Alternatively, use 1/2 teaspoon almond extract)
0.5 teaspoon Almond extract (Optional, as an alternative to vanilla extract)

Instructions

1Preheat your oven to 350°F (175°C). Grease and flour two standard 9x5 inch (23x13 cm) loaf pans, ensuring all surfaces are coated to prevent sticking.
2In a medium bowl, sift together the all-purpose flour, cornstarch, and baking powder. Set aside.
3In a large mixing bowl, using an electric mixer, cream the softened unsalted butter and granulated sugar together on medium speed until the mixture is light, fluffy, and pale in color. This should take about 5 minutes.
4Stir in the vanilla extract (or almond extract, if using) into the creamed butter mixture until well combined.
5With the mixer on low speed, gradually add the reserved dry ingredient mixture to the creamed butter mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
6In a separate, very clean bowl, using clean beaters, whip the 5 large egg whites on high speed until soft peaks form. Be careful not to over-whip.
7Gently fold the whipped egg whites into the cake batter using a spatula until no streaks of white remain. This will lighten the batter and give the cake a tender crumb.
8Divide the batter evenly between the two prepared loaf pans. Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of a loaf comes out clean.
9Let the cakes cool in their pans on a wire rack for 10 minutes. After 10 minutes, carefully invert the cakes onto the wire rack to cool completely before slicing and serving.