Schichttorte; a 20 layer German broiled cake I am making the cake named above, which I found on a British baking site. It call s for 5 1/2 oz of reg flour-sifted, and 2 1/4 oz of sifted corn flour. ? Does anyone know if this recipe in this context is calling for actual corn "flour" or is it cornstarch?
  Hope someone has the correct answer for me.  Thanks so much!
Actual corn "flour" is not a traditional ingredient in Schichttorte. The common translation of corn flour translates to the German equivalent of "corn starch".

To be sure, you can have a look at different recipes for "Baumkuchen". It's the same batter as for Schichttorte, but baked on a stake instead of a flat surface.