1 hr 30 mins
Inge 1505's Note:
Sand cakes are typical fare at German Kaffeeklatsch (coffee with some friends at about 4 p.m.). I post this in answer to a request for Sand Cake. This is different from the classical one (a pound cake), where you cream the butter with sugar and eggs, then add flour. This should be more like a firm sponge cake, where you beat eggs with sugar first, then fold in flour and MELTED butter! –It is from one of my favourite cookbooks “Schwarzer, Horst et al.: Das ist Kochen, Germany, 1981”. I haven't tried it yet, so if you do, let me know. :)
My Private Note
Units: US | Metric
- 5 eggs
- 1 cup superfine sugar, plus
- 2 tablespoons superfine sugar (250 grams)
- 1 pinch salt
- 1 teaspoon lemon zest
- 1 cup all-purpose flour, plus
- 1 tablespoon all-purpose flour (150 grams)
- 1 cup cornstarch, plus
- 1 tablespoon cornstarch (150 grams)
- 1/2 cup unsalted butter, plus
- 3 tablespoons unsalted butter, melted (170 grams)
For 10 inch (26 cm) springform
- 1NOTE: Recipe states to only grease and flour the bottom of the form, so that the cake will rise evenly and not only in the middle. You are supposed to loosen the sides with a thin sharp knife after baking, before removing the rim!
- 2Preheat oven to 375 F (190 C).
- 3Brush springform bottom with melted butter. Put in fridge until firm (2 min). Add flour and shake over sink until evenly dusted, shake out excess flour.
- 4Melt butter without browning. You will need it to be liquid, put barely warm.
- 5Mix flour and cornstarch.
- 6Put the eggs, sugar, salt and lemon zest in a large bowl and put this over a water bath (put bowl over a shallow pan filled with hot water, so eggs will get warm without curdling). Beat egg mixture on water bath until thick and heated to 97 F (36 C). Test temperature by bringing a drop of the mixture to your lower lip. It should feel neither hot nor cold (body temperature).
- 7Remove mixture from water bath and beat on low speed until cold again. (You could do this in a cold water bath to quicken the process).
- 8Sift flour/cornstarch over egg mixture.
- 9Pour barely warm butter over eggs/flour.
- 10With a rubber spatula fold flour and butter carefully but thoroughly into egg mixture.
- 11Fill batter in prepared form. Bake in the lower third of oven 30-40 minutes, until a wooden skewer inserted into the middle comes out clean, no crumbs attached.
- 12Remove from oven and let cool in form for 15 minutes. Loosen rim with a thin sharp knife and remove from the form. Let cool completely.
- 13Dust with powdered sugar and serve as is, or better, after at least 6 hours (to firm up), half horizontally and fill with any cake filling and top with a topping of your choice.
- 14NOTE: This batter can be baked in a 9x5 inch loaf pan or a bundt form as well, baking time will be longer though, so reduce heat to 350F (180 C).
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Nutritional Facts for Sand Cake
Serving Size: 1 (154 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 872.4
- Calories from Fat 369
- Total Fat 41.1 g
- Saturated Fat 23.8 g
- Cholesterol 355.9 mg
- Sodium 154.7 mg
- Total Carbohydrate 114.6 g
- Dietary Fiber 1.3 g
- Sugars 56.8 g
- Protein 11.9 g