Sand Cake

By Robert Farrar Capon

Published February 8, 1983

Total Time
1 hour
Rating
2(5)
Comments
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Featured in: FOR WINTER BLAHS: PARTY ON SUNDAY AFTERNOON

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Ingredients

Yield:12 servings

  • 1 cup butter

  • 1 cup confectioners' sugar

  • 1 cup fine granulated sugar

  • 4 eggs

  • ¾ cup potato starch or cornstarch

  • ¾ cup cake flour

  • 1 teaspoon baking powder

  • 1 teaspoon vanilla

  • Finely grated rind of 1 lemon

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

41 grams carbs; 94 milligrams cholesterol; 322 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 17 grams fat; 54 milligrams sodium; 3 grams protein; 27 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees.

  2. Step 2

    Cream butter and sugars together thoroughly.

  3. Step 3

    Add eggs one at a time, beating thoroughly after each addition.

  4. Step 4

    Sift starch, cake flour and baking powder together and add, mixing thoroughly.

  5. Step 5

    Add vanilla and lemon rind, mix batter well, pour into buttered and floured tube pan and bake for 45 minutes or until cake tester comes out clean.

  6. Step 6

    When cool, remove from pan and sprinkle with powdered sugar. Serve in slices with vanilla ice cream and lingonberries.

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Ratings

2 out of 5
5 user ratings
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Comments

lilian

Wonderful cake with coffee, tea or ice crean and fruit. Since I don't like cakes that are too sweet I reduced 1/4 cup to both kinds of sugar.

Noodle

This recipe comes the closest to my Polish grandmothers Sandtorte recipe, which was made with potato starch (no flour), butter, 8 eggs, whiskey and confectioners sugar (no granulated). It had a very sandy, smooth texture but sadly I have never been able to re-create it. If I use very high quality potato starch the whole cake collapses after removal from the oven. If anyone has a recipe for a Sandtorte made with potato starch, please share it!

Noodle

This recipe comes the closest to my Polish grandmothers Sandtorte recipe, which was made with potato starch (no flour), butter, 8 eggs, whiskey and confectioners sugar (no granulated). It had a very sandy, smooth texture but sadly I have never been able to re-create it. If I use very high quality potato starch the whole cake collapses after removal from the oven. If anyone has a recipe for a Sandtorte made with potato starch, please share it!

lilian

Wonderful cake with coffee, tea or ice crean and fruit. Since I don't like cakes that are too sweet I reduced 1/4 cup to both kinds of sugar.

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