Flour And Cornflour In Yogurt Pot Cake

Our answer

Nigella's Yogurt Pot Cake (from NIGELLISSIMA) uses a combination of both plain (all-purpose) flour and cornflour (cornstarch). The cornflour helps to give the cake a slightly more tender texture and fine crumb as it does not contain any gluten, which can make cakes too chewy and not melt-in-the-mouth. Potato starch can be used instead of cornflour as this also does not contain gluten.

Unfortunately you do need the combination of the two types of flour. Cornflour and potato starch absorb a lot more liquid than regular flour and if you use only cornflour or potato starch then the cake will have quite a solid texture and be unpleasant to eat. The full recipe is available on the Nigella.com website by clicking on the recipe link above.