Contributed by: NAPSA
The Cook's Secret Ingredient (NAPSA) - Odds are, you have one of the most versatile cooking secrets in your cabinet and don't even know it. It can help with recipes from pie to stir fry.
Substitute cornstarch for a portion of the flour in baked-good recipes for a more tender crumb and better texture. And remember, replace your old container of cornstarch with a new one if you haven't purchased any in awhile. Products such as Clabber Girl Cornstarch have a resealable lid that helps keep the cornstarch fresher. Then you can be sure to cook up some memorable culinary treats.
Try this recipe for Easy Sponge Cake. It comes from www.clabbergirl.com.
Preheat oven to 325 F.
Grease bottom only of one 9-inch cake pan.
In medium bowl, beat egg yolks until thick and lemon colored. Add sugar gradually and beat until smooth; stir in water. Combine flour, baking powder, cornstarch and salt; gradually add to egg yolk mixture. Add lemon extract and blend. Beat egg whites until stiff but not dry; gently fold into batter.
Pour into pan and bake 30-40 minutes. Cool on wire rack. Split in half horizontally; fill between layers with preserves or other fruit filling. Frost top of cake (see recipe below).
Pour 2 cups cold whipping cream into chilled medium bowl; add 1/2 cup granulated sugar and 2 Tbsp. Clabber Girl Cornstarch; stir to mix slightly. With an electric mixer on low, mix for about 30 seconds, then whip on high speed until stiff peaks form-about 2 1/2 minutes.
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