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Moister cake w/cornstarch????


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Moister cake w/cornstarch????

Jibe | Feb 1, 2005 11:36 AM

I recently tried the Double Chocolate Layer Cake recipe on Epicurious. It was fantastic! Quite moist, and a great chocolate taste. One of the comments posted from folks that tried the recipe, was that he substituted a 1/2 of the flour w/cornstarch, for a moister cake (he says the French do it). I've never heard of this. I wonder if anyone else has done this to the same effect, and also, why does this lead to a moister cake? Thanks!

Link: http://www.epicurious.com/recipes/rec...

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