| http://www.w3.org/ns/prov#value | - I have tried this with a few pound cake and yellow cake recipe trials and it does make the cake more moist to the mouth, although as the percent cornstarch approaches 10% and higher percentages, the cake becomes more coarse in texture IME. I haven???t tried it with a genoise or other cake where most of the structure/texture comes from egg foam (where syrup might otherwise be required for moistness
|
