Hi Emmanuelle, while we haven't tested using cornstarch to stabilize cake batter, you're more than welcome to give it a try. Cornstarch has a similar thickening power to Instant ClearJel; it's just a bit weaker so you might want to use heaping measures when adding it to your batter. Use the same general rule outlined in this blog: 1/4 cup with thin batters, and 2 tablespoons with thicker batters. We think this will help ensure your mix-ins are perfectly suspended throughout your cake. Happy baking! Kye@KAF

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