Cornstarch Cake - cooking recipe

Ingredients

1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
2 teaspoons lemon extract or 2 teaspoons vanilla extract
1/2 cup half-and-half
6 large egg whites

Preparation

Preheat oven to 350.
Butter and flour a 10 cup loaf pan or a 12 cup bundt pan.
Sift the flour with the cornstarch, baking powder, and salt.
Set aside.
Beat the butter until smooth.
Gradually beat in all but 1/4 cup of the sugar.
Beat in the extract.
Continue to beat for 5 minutes, until butter is very light and fluffy.
Stir in the flour/cornstarch mixture in 3 additions, alternating with the half and half.
In a clean bowl, beat the egg whites until it forms a soft peak.
Beat in the remaining 1/4 cup of sugar, and continue beating until stiff, glossy peaks form when the beater is raised.
Gently fold the beaten whites into the batter in 3 additions.
Scrape the batter into the prepared pans.
Bake for 1 hour and 10 minutes, or until the cake is well browned and springs back when lightly pressed in the center.