Delicate Cake

This 1913 recipe creates an exceptionally tender crumb through a combination of cornstarch and cake flour, which reduces overall protein content and inhibits gluten formation. Beating butter and sugar together (creaming) incorporates air cells that expand during baking, while the high proportion of whipped egg whites creates a foam structure that sets during baking, producing a delicate, fine-grained cake similar to angel food or chiffon cake. The cornstarch also absorbs moisture and contributes to the cake's characteristic melt-in-your-mouth texture.