What does cornstarch do to a cake?

- Cornstarch helps to create a moist, tender crumb without making it dense or crumbly. It absorbs excess moisture, preventing the cake from becoming soggy or gummy.

2. Adds structure:

- Cornstarch binds the ingredients together, giving the cake more structure and stability. This is especially useful in gluten-free baking, where the absence of gluten can sometimes lead to a more fragile cake.

3. Inhibits gluten formation:

- In wheat-based cakes, cornstarch can help to inhibit the formation of gluten, resulting in a softer, more tender crumb. Too much gluten development can make the cake tough and chewy.

4. Prevents caking:

- Cornstarch can help to prevent the cake from caking or becoming too dense. It absorbs moisture and helps to keep the cake fluffy and light.

5. Thickenings and stabilizes fillings:

- Cornstarch can be used to thicken and stabilize fillings, such as custard or fruit pie filling. It helps to prevent the filling from becoming too runny or separating.

6. Adds a slight sweetness:

- Cornstarch has a slightly sweet flavor that can enhance the overall taste of the cake. However, it is not a sugar substitute and should not be used in place of sugar.