Light and Fluffy Cakes? How? (Updated!)

One of the biggest differences between American cakes and Chinese cakes is the texture. American cakes tend to have a more dense, rich texture while Chinese cakes have an airy, light texture. I have found that people often feel sluggish with a sticky feeling in their throat after having a sweet treat. The solution is to cut down the sugar used in cakes and to make the cake airy.

Now, how does one make a cake fluffy and light? The secret ingredient is corn starch!

Corn starch reduces the gluten formation in cakes and it keeps the cake moist! The chemistry behind this is pretty cool! Corn starch is almost a completely pure starch, and starch molecules undergo a chemical process called gelatinization. Gelatinization happens when heat and water transform starch granules into a thick, viscous form. It causes the starch granules to swell and release starch molecules that thicken liquids. For example, corn starch is used in a lot of Chinese cuisines to make a delicious, thick sauce.

I usually use 3/4 tablespoons of corn starch in my cake batter!