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This recipe for Cornstarch cake also known as corn cake from 1855 Godey's Lady's Book. This book was the most popular magazine at the time.
Cornstarch was a new ingredient in the kitchen in the 1800s. By adding cornstarch to cake batter, 19th century cooks found that the cakes were more tender. They did have to add flavorings, such as lemon juice, vanilla or almond to improve the taste.
Godey's 1855 Recipe
8 egg whites
1/4 pound cornstarch
1/4 pound flour
1/4 pound butter
1/2 pound sugar
1 teaspoon cream of tarter
1/2 teaspoon baking soda
flavor with bitter almond
Heat oven to 350 degrees. Grease tube pan or bundt pan. Cream butter and add sugar slowly and beat until fluffy. Add almond extract. Sift flour, cornstarch, cream of tartar and baking soda. Add to butter/sugar mixture. Beat egg whites until peaks form. Fold eggs whites into mixture. Pour mixture into pan. Bake for 40 minutes. Let cool.
Cornstarch was a new ingredient in the kitchen in the 1800s. By adding cornstarch to cake batter, 19th century cooks found that the cakes were more tender. They did have to add flavorings, such as lemon juice, vanilla or almond to improve the taste.
Godey's 1855 Recipe
8 egg whites
1/4 pound cornstarch
1/4 pound flour
1/4 pound butter
1/2 pound sugar
1 teaspoon cream of tarter
1/2 teaspoon baking soda
flavor with bitter almond
Heat oven to 350 degrees. Grease tube pan or bundt pan. Cream butter and add sugar slowly and beat until fluffy. Add almond extract. Sift flour, cornstarch, cream of tartar and baking soda. Add to butter/sugar mixture. Beat egg whites until peaks form. Fold eggs whites into mixture. Pour mixture into pan. Bake for 40 minutes. Let cool.
Bringing the