Classic Sand Cake Recipe
Ingredients
| Eggs | 3 | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Vanilla extract | 1/4 Teaspoon | |
| Grated peel of 1/2 lemon | ||
| Salt | 1 Pinch | |
| Rising flour | 1 Cup (16 tbs) | |
| Scant 1 cup (125 g) cornstarch | ||
| Butter | 3/4 Cup (16 tbs), melted | |
| Powdered sugar, sifted | ||
Directions
Grease a 12x4-inch (30x10-cm) loaf pan and line with waxed paper; grease paper.
Preheat oven to 375°F (190°C).
Put eggs, granulated sugar, vanilla, lemon peel and salt in a medium bowl set over a saucepan of hot water on low heat.
Beat until pale and creamy.
Do not let mixture become warmer than lukewarm.
Remove mixture from heat; beat until cooled.
Sift flour with cornstarch; fold into cooled egg mixture.
Stir in butter.
Turn batter into prepared pan.
Bake 40 to 45 minutes or until a skewer inserted in center comes out clean.
Cool on a rack.
Remove lining paper from cooled cake.
Dredge top of cake with powdered sugar.
Preheat oven to 375°F (190°C).
Put eggs, granulated sugar, vanilla, lemon peel and salt in a medium bowl set over a saucepan of hot water on low heat.
Beat until pale and creamy.
Do not let mixture become warmer than lukewarm.
Remove mixture from heat; beat until cooled.
Sift flour with cornstarch; fold into cooled egg mixture.
Stir in butter.
Turn batter into prepared pan.
Bake 40 to 45 minutes or until a skewer inserted in center comes out clean.
Cool on a rack.
Remove lining paper from cooled cake.
Dredge top of cake with powdered sugar.
Chef
