Expert: Elyse Grau - 6/25/2010

Question
QUESTION: hello
I make alot of cakes and they always turn out perfect ....but there is just one cake that is puzzling me.I tried to make a featherlight sponge cake made with arrowroot flour.It looked beautiful,tasted beautiful but the texture was rubbery! This only happens when I use arrowroot flour.Do you have any idea why this should happen?..

ANSWER: Sue:
Do you commonly use arrowroot flour in other cakes? Arrowroot is a starch used primarily as a thickener in sauces. It holds a lot of water. It does not contain any protein, which gives the structure to cake. Potato starch is often used in sponge cakes, since it is the eggs that are providing most  of the structure, though it will also give a more rubbery texture than wheat flour.  

Elyse

---------- FOLLOW-UP ----------

QUESTION: Thank you for such a prompt answer.I have used arrowroot before, but only about  a third called for in recipes and mixed it with normal flour.That always gives me a great result.But this time I thought I would try the recipe as specified in my recipe book...but the texture was shocking.I would normally use 2/3 cup  flour +1/3 cup arrowroot.

Answer
I don't see the purpose of substituting the arrowroot for flour, but if you're happy with the results then I would try the same with the sponge cake. Or you might try potato starch or corn starch instead (but still not more than 1/3 of the total).

Elyse