Sponge Gake

Marquesote differs from our version of sponge cake in being made with wheat starch, the part of the flour that is left when the gluten is removed. You may have tasted wheat starch in the delicate wrappings for some types of Chinese dim sum; it can usually be found in Asian markets. Cornstarch is an acceptable substitute. In the Isthmus of Tehuantepec they use rice flour.

Marquesote can be eaten plain, but it is best known as the basis of layered cakes like