This is something pretty rare to find in our local baking supply shops. And it's a kind of sugar that made of corn. I  got to know about this from a roll cakes recipe book that explained the purpose of this is to give a soft and moist cake, at the same time it will preserve and keep the cake moisture for longer period of time. I have yet to try this to make any roll cake. But SOON!!!


Anonymous said…
Interesting.... Let us know the results after you tried out.
Hope you have fully recovered from your flu.

Cosy Bake said…

Thanks, I am good now. Yes, I would want to try it out really soon!

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