HOME > Chowhound > Home Cooking >

Moister cake w/cornstarch????

j
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...

  1. Click to Upload a photo (10 MB limit)
Delete
  1. s
    Shmingrid RE: Jibe Feb 1, 2005 11:45 AM

    The cake probably doesn't turn out moister per se, but tenderer. Fewer gluten protiens from the flour. It's like using cake flour rather than all-purpose.

    Show Hidden Posts