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    You are in: Home / Recipes / Sand Cake Recipe
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    Sand Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    35 mins

    55 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. :)

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    Serves: 4-6



    Units: US | Metric

    For cake

    For 10 inch (26 cm) springform


    1. 1
      NOTE: 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!
    2. 2
      Preheat oven to 375 F (190 C).
    3. 3
      Brush 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.
    4. 4
      Melt butter without browning. You will need it to be liquid, put barely warm.
    5. 5
      Mix flour and cornstarch.
    6. 6
      Put 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).
    7. 7
      Remove 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).
    8. 8
      Sift flour/cornstarch over egg mixture.
    9. 9
      Pour barely warm butter over eggs/flour.
    10. 10
      With a rubber spatula fold flour and butter carefully but thoroughly into egg mixture.
    11. 11
      Fill 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.
    12. 12
      Remove 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.
    13. 13
      Dust 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.
    14. 14
      NOTE: 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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    Ratings & Reviews:

    • on July 25, 2006


      I tried this cake, and it never rose and was as dense as cement. I am not sure how it is supposed to rise without leavening or whipped egg whites. Perhaps there is an error in the recipe??

      people found this review Helpful. Was this review helpful to you? Yes | No

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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

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