Top Review by KitchenManiac
This is a very interesting cake, I have never done a cake which used cornstarch!! Ok, I must admit that the first time I made it, the cake didn't turn out very right, and well decided to give up, and I tried it again, and I reduced the cornstarch to 3 tablespoon and it turned out perfect, I had a batter. I MUST SAY THIS THOUGH, I spoke to mean, and he double checked the recipe and it is the way he does it with 5 tablespoon of cornstarch. Maybe it is the cornstarch I used, I don't know. But this cake is GOOD! The icing is to DIE FOR!!! And the cake is very nice and tender. Thank you meanie for a wonderful cake recipe. Sorry about my incompetence :)
- 5 tablespoons cornstarch
- 2 1⁄2 cups all-purpose flour
- 3 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1 1⁄2 cups white sugar
- 2⁄3 cup vegetable oil
- 1⁄2 cup milk
- 3⁄4 cup water
- 1 tablespoon vanilla extract
- 4 egg whites
- 1⁄4 teaspoon cream of tartar
- 6 tablespoons butter
- 2 teaspoons orange zest
- 1⁄4 teaspoon salt
- 4 cups sifted confectioners' sugar
- 1⁄2 cup fresh orange juice
- 1 tablespoon fresh lemon juice
Directions See How It's Made
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and line two 9-inch round cake pans with parchment paper.
- Then grease and flour the paper.
- Sift together the cornstarch, flour, baking powder and salt.
- Add the oil, milk, water and vanilla.
- Beat until it forms a very smooth batter.
- In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form.
- Gradually add the sugar and beat until very well blended.
- Fold the egg whites into the batter.
- Pour batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
- Let cool then frost with Orange Frosting.
- Cream the butter until light and fluffy.
- Add the orange zest and salt.
- Beat in the confectioners' sugar alternately with the orange and lemon juices.
- Continue to beat until light and fluffy.
- Use to frost cooled cake.