I was looking for a White Velvet cake recipe and stumbled on this white cake recipe. I adapted it with buttermilk and vinegar(from what I can tell that is what makes a regular flavor cake a "Velvet" cake...Please correct me if I am wrong) http://www.easy-cake-ideas.com/white-cake-recipe.html This cake has 6 Tablespoons of corn starch in it. I was skeptical but tried it anyway with cupcakes. The first day I hated it to the point that I deleted it from my Velvet recipe document and baked another. It was very dense and somewhat dry and tasted more like a muffin. Here's the thing I iced and filled them with SMBC and the next day I kind of liked it. It seems to have gained moisture and the taste had improved. Now a week later after having been in the refrigerator in a closed container they are heavenly with a very fine crumb and very moist.
My question is this: Is it possible that the cornstarch in them is causing them to gain moisture? Or was that the SMBC icing and filling?
I found an answer http://www.recipesecrets.net/forums/cooking-tips/2101-cake-flour-vs-all-purpose-flour.html
If a recipe asks for cake flour and you have only all purpose flour, then remove 2 tablespoons of flour from every cup called for in the recipe and add 1 tablespoon of cornstarch. It's a gluten thing...
Genoise cakes use cornstarch and wheat flour. They get their moisture from cake syrup, though, and without it they're pretty much just a dry sponge. The cornstarch will give you a tighter grain than using wheat flour by itself. The cake that you made is probably getting the moisture from the icing recirculating into it, I can't think of anywhere else it would be coming from.
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