1 1/2 cups all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons salt
2 tablespoons oil
4 tablespoons milk
2 tablespoons confectioners' sugar
1 tablespoon unsalted butter
4 eggs
1 teaspoon salt
1 cup sour cream
1 tablespoon all-purpose flour
2 teaspoons egg replacer powder
Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2 pound loaf pan.
First, combine flour, cornstarch, salt, oil, milk, sugar and butter. Place in freezer until mixture is frozen but not set.
Add the eggs and 1 teaspoon of salt, ending with a ''. Stir in the liquid. Transfer to the prepared pan and coat the edges of the pan with egg replacer powder.
With a wooden spoon, stir in 2 tablespoons of milk. Spread batter evenly into the prepared pan. Bake in the preheated oven for 15 minutes. Remove from the oven and pour the hot milk over the cake. Cool and store for future reference.