Can you substitute corn starch for flour in a cake?

You can't directly substitute corn starch for flour in a cake. Here's why:

* Gluten Development: Flour contains gluten, a protein that gives cakes their structure and chewiness. Corn starch does not contain gluten and will result in a very crumbly, fragile cake.

* Moisture Absorption: Corn starch absorbs more liquid than flour. This can lead to a dense, gummy cake.

* Flavor: Corn starch has a neutral flavor, while flour contributes a slight sweetness and aroma. Using only corn starch would significantly alter the taste of the cake.

However, you can use corn starch in combination with flour in a cake recipe:

* For a lighter texture: Add a small amount of corn starch (about 1-2 tablespoons per cup of flour) to your cake batter. This will create a more tender crumb.

* To prevent sticking: A small amount of corn starch in your cake batter can prevent the cake from sticking to the pan.

Alternatives to using corn starch in a cake:

* Other starches: You can experiment with other starches like tapioca starch or potato starch. However, these starches will also change the texture of your cake.

* Gluten-Free Flour Blends: Many gluten-free flour blends are available that can be used in place of traditional flour in cakes. These blends often include a combination of starches and other flours to create a similar texture and flavor to regular cake.

Important Note: When using corn starch or any other ingredient in place of flour, always adjust the liquid content of your recipe accordingly. Corn starch absorbs more liquid than flour, so you may need to reduce the amount of milk or other liquid in your recipe.