Cornstarch Cake

• cup all-purpose flour↗1
• cup cornstarch↗1
• teaspoon baking powder↗1
• teaspoon salt↗1⁄2
• cup butter, softened↗1
• cups sugar↗1 1⁄4
• teaspoons lemon extract or 2 teaspoons vanilla extract↗2
• cup half-and-half↗1⁄2
• large egg whites↗6

Step-by-step instructions

1. 1

   Preheat oven to 350.

2. 2

   Butter and flour a 10 cup loaf pan or a 12 cup bundt pan.

3. 3

   Sift the flour with the cornstarch, baking powder, and salt.

4. 4

   Set aside.

5. 5

   Beat the butter until smooth.

6. 6

   Gradually beat in all but 1/4 cup of the sugar.

7. 7

   Beat in the extract.

8. 8

   Continue to beat for 5 minutes, until butter is very light and fluffy.

9. 9

   Stir in the flour/cornstarch mixture in 3 additions, alternating with the half and half.

10. 10

    In a clean bowl, beat the egg whites until it forms a soft peak.

11. 11

    Beat in the remaining 1/4 cup of sugar, and continue beating until stiff, glossy peaks form when the beater is raised.

12. 12

    Gently fold the beaten whites into the batter in 3 additions.

13. 13

    Scrape the batter into the prepared pans.

14. 14

    Bake for 1 hour and 10 minutes, or until the cake is well browned and springs back when lightly pressed in the center.