Cornstarch Cake - 1904

 

This is a vintage moist and spongy cake.  It does have a tendency to fall, so I would try the recommendations at the end.  Don't let it win!

Ingredients:

 sugar, 2 cupfuls

butter, 1 cupful

milk, 1 cupful

eggs, 3

soda, 1 teaspoonful

flour, 2 cupfuls

cornstarch, 1 cupful

cream-tartar, 2 teaspoonfuls

Directions:

Stir two cupfuls of sugar and one of butter to a cream.  Add one cup of milk, three eggs, whites and yolks beaten separately, and one teaspoonful of soda, dissolved in a little hot water. Then stir in two cupfuls of flour, and one cupful of cornstarch, with two teaspoonfuls of cream-tartar sifted through them (original directions - The New York Cake Cook).

Modification:  Bake in a 6-inch pan for 60 minutes, avoiding opening
the door for 45 minutes.  cool upside down.