Corn starch has no gluten, and it is easier to rise when used to make cakes, but it is not as nutritious as flour.

Tips for making cakes with better taste:

1, making soft sponge cake, the method of stirring and foaming the cake is very important. If there are many bubbles, it must be made quickly before the bubbles disappear, so the materials are mixed in a cut way. The cleaning of containers or egg beaters is also very important. When the utensils contain grease, the eggs can't bubble.

2, because the cake is made of baking powder, unlike yeast, if it is stirred more, the bubbles will run away and will not regenerate; Second, if you stir too much, the flour will stiffen and the cake will become tough. Therefore, when you stir the batter, you should be light, turn it over from outside to inside and from bottom to top, and don't stir it at 360 degrees. ?

3. Two things that support the size of the cake, one is butter and the other is egg white, usually one of them. The butter should be foamed at room temperature and fluffy. Egg whites should be clean, undoped and hard or soft to foam. When mixing, you should also use the method of folding, and you can't stir. If you stir, the bubbles that were originally hit inside will break.

Introduction to the cake:

Cake is an ancient western pastry, which is usually made in an oven. Cake is made of eggs, sugar and wheat flour as the main raw materials. Milk, fruit juice, milk powder, fragrant powder, salad oil, water, shortening and baking powder are used as auxiliary materials. After stirring, concocting and baking, it is made into a sponge-like snack.

Cake is a kind of pasta, usually sweet. A typical cake is made by baking. Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, which vegetarians can replace with gluten and starch), shortening (usually butter or margarine, and cakes with low fat content will be replaced with concentrated juice), liquid (milk, water or juice), essence and starter (such as yeast or baking powder).