No Spam Recipes

Corn Starch Loaf Cake

A dish that leans on cottolene and fine sugar.

contains glutencontains dairycontains eggs

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2/3 cup Cottolene
  • 2 cups fine sugar
  • 1 cup milk
  • 1 cup corn starch
  • 2 cups flour
  • 1-1/2 tablespoons baking powder
  • Whites 5 eggs beaten stiff
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
Make it lactose-friendly
  • 1 cup milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, corn starch, baking powder and salt; add alternately to first mixture with milk, add vanilla, then cut and fold in whites of eggs. Turn mixture into two well-greased, brick-shaped bread pans and bake forty-five minutes in a moderate oven. Spread with Maple Frosting (see Page 103) and stick with blanched and shredded almonds slightly toasted.
  2. [Sidenote: _May_
  3. _Second Sunday_]
Nutrition (estimated, per serving)
Calories445
Protein4.8 g
Fat1.5 g
Carbs103.3 g
Fiber1.1 g
Sodium395 mg

Source

Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States