Corn Starch Loaf Cake

The cake can be baked up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The texture actually improves slightly as it sits, becoming more moist and tender.

Store the cooled cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. The cake can also be frozen, well-wrapped, for up to 3 months. Thaw at room temperature for 2-3 hours before serving.