Classic Sand Cake Recipe
Wait, just stop. Did you notice that a delicious Classic Sand Cake recipe awaits you? This Classic Sand Cake when served as a Dessert will bring happiness in your dining room. This is an ideal dish to include in today's menu.
Ingredients
3 eggs
3/4 cup (180 g) granulated sugar
1/4 teaspoon vanilla extract
Grated peel of 1/2 lemon
Pinch of salt
1 cup (125 g) self-rising flour
Scant 1 cup (125 g) cornstarch
3/4 cup (180 g) butter, 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.
