Sand Cake Recipe

Name: Sand Cake
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: 6 large eggs; 1 ½ cups granulated sugar; ½ teaspoon salt; 1 teaspoon lemon zest; 1 ½ cups all-purpose flour; ½ cup cornstarch; 1 cup (2 sticks) unsalted butter; 1 cup (2 sticks) unsalted butter; 1 ½ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon vanilla extract; powdered sugar for dusting

Indulge in the delightful lightness of this traditional German Sandkuchen, a beloved treat perfect for Kaffeeeklatsches or any special occasion. Unlike heavier pound cakes, this recipe creates a delicate, melt-in-your-mouth texture reminiscent of a firm sponge cake. Sourced from a cherished 1981 German cookbook, this recipe promises a unique baking experience. Prepare to be amazed by its airy crumb and subtle sweetness – the perfect complement to coffee or tea, or as a base for your favorite fillings and toppings. Try it, and experience a taste of German baking heritage!

Prep Time 30 mins

Cook Time 90 mins

Calories 872.5 kcal

Protein 23g

Rating 1.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sand Cake

6 large eggs
1 ½ cups granulated sugar
½ teaspoon salt
1 teaspoon lemon zest
1 ½ cups all-purpose flour
½ cup cornstarch
1 cup (2 sticks) unsalted butter
1 cup (2 sticks) unsalted butter
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
powdered sugar for dusting

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Sand Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Sand Cake

Preheat oven to 375°F (190°C).
Grease and flour a 9-inch springform pan.
In a medium bowl, whisk together 1 cup (120g) all-purpose flour and ¼ cup (30g) cornstarch.
Melt ½ cup (113g) unsalted butter until just liquid; set aside to barely warm.
In a large heatproof bowl, whisk together 6 large eggs, 1 ½ cups (300g) granulated sugar, a pinch of salt, and the zest of 1 lemon.
Place the bowl over a saucepan of simmering water (double boiler), ensuring the bottom of the bowl doesn't touch the water.
Whisk constantly until the mixture thickens and reaches 97°F (36°C). Test by bringing a small drop to your lower lip; it should feel neither hot nor cold.
Remove from heat and beat on low speed with an electric mixer until the mixture cools completely.
Gently sift the flour mixture over the cooled egg mixture.
Pour the barely warm melted butter over the egg and flour mixture.
Carefully fold the butter and flour into the egg mixture using a rubber spatula until just combined.
Pour the batter into the prepared springform pan.
Bake in the lower third of the oven for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pan for 15 minutes.
Run a thin knife around the edges to loosen the cake.
Remove the cake from the pan and let it cool completely on a wire rack.
Dust with powdered sugar and serve. For an enhanced treat, let it sit for at least 6 hours, slice horizontally, fill with your favorite cake filling, and top with a delectable topping.