2. Corn starch is gluten-free, and it will rise more easily when used to make cakes ~ but the nutrition is definitely not as good as flour.

3. It can be made directly from corn starch, or it can be made by mixing corn starch and flour evenly in a ratio of 1:4.

4. Corn starch is added to the cake because it has a certain viscosity after heating. It is added to reduce the gluten of the batter and make the finished product taste softer, so as not to crack the cake during baking.