09-01-2025, 10:28 PM
Cornstarch is one of the most important ingredients for a tender sponge cake that can hold itself together. By replacing some of the flour with cornstarch we are reducing the amount of gluten being developed during the mixing process, resulting in a softer sponge mango cake recipe. Whisking cornstarch won’t make the cake tougher, unlike flour, so make sure you give the cornstarch and other wet ingredients a good whisk to fully incorporate it before folding in the flour. Mix the flour until just combined Unlike cornstarch, flour can cause a cake to get tough or gummy if overmixed. This is because flour has the tendency to form gluten networks the more you mix it. Gluten gives bread structure and its chewy texture, but that’s not what we want in a cake. After sifting the flour into the egg yolk mixture use a whisk to fold the flour in gently until just combined.