Sandcake Recipes

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PERFECT SAND CAKE



Perfect Sand Cake image

This recipe is the final result of all cake recipes I have ever tried and this is (in my opinion) the best recipe you could use for having a great cake. I consider this recipe is the basic mixture I use and then I use any of the variations I know to end up with a different cake each time. Note: Regarding the flour, I either use 3 cups of all-purpose flour or 2 cups all-purpose flour + 1 cup whole-wheat flour to have that grainy rustic texture of cake which I like, so it depends on your personal taste.

Provided by Huda salih

Categories     Dessert

Time 1h10m

Yield 16 pieces

Number Of Ingredients 24

1 cup corn oil (sunflower oil, vegetable ghee, margarine or butter)
2 1/2 cups sugar
5 eggs
3 cups all-purpose flour
1/2 cup plain yogurt
1/2 cup water
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon ground cardamom
1 orange, juice and zest of, grated
1/2 cup golden raisin
1 teaspoon vanilla
1 teaspoon anise seed
1 orange, juice and zest of, grated
1/2 cup golden raisin
1 teaspoon vanilla
1/2 cup cocoa powder
1 teaspoon vanilla
1/2 cup golden raisin
1 teaspoon vanilla
1 teaspoon ground cardamom
1/2 cup golden raisin
1/2 cup coarsely-chopped walnuts

Steps:

  • Put the oil in electric mixer bowl, put in sugar, beat the mixture until blended.
  • Add the eggs one at a time, beating well after each addition.
  • Mix yogurt with water.
  • Add flour in thirds alternating with yogurt and water mixture.
  • Add baking powder, baking soda and one of the variations mentioned above (or you can be creative and add whatever you like).
  • Pour the cake mixture (the mixture shouldn't be thick, it is almost watery in consistency).
  • In greased, floured cake pan (I prefer the one with the whole in the middle or a loaf pan for easy cutting).
  • Put the cake in COLD oven, set the heat at 180°C, let the cake in the oven until a toothpick inserted in the center comes out clean, about 1 hour.
  • Remove the cake from the oven,let it sit for about 10 minutes, remove from pan.
  • Let the cake cool on wire rack (or I put the cake in plastic bag and close it while the cake in it so the outer surface of the cake won't be hard, it will be soft instead.
  • Optional: You may sprinkle icing sugar on the face before cutting into pieces.
  • Serve the cake with orange juice, coffee or hot tea.

Nutrition Facts : Calories 456.8, Fat 18.6, SaturatedFat 2.9, Cholesterol 67.1, Sodium 91.4, Carbohydrate 69.5, Fiber 3.5, Sugar 42.8, Protein 6.7

SAND CAKE



Sand Cake image

Provided by Robert Farrar Capon

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 9

1 cup butter
1 cup confectioners' sugar
1 cup fine granulated sugar
4 eggs
3/4 cup potato starch or cornstarch
3/4 cup cake flour
1 teaspoon baking powder
1 teaspoon vanilla
Finely grated rind of 1 lemon

Steps:

  • Preheat oven to 350 degrees.
  • Cream butter and sugars together thoroughly.
  • Add eggs one at a time, beating thoroughly after each addition.
  • Sift starch, cake flour and baking powder together and add, mixing thoroughly.
  • 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.
  • When cool, remove from pan and sprinkle with powdered sugar. Serve in slices with vanilla ice cream and lingonberries.

LEMON SANDCAKE



Lemon Sandcake image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 11

Unsalted butter, softened, to coat pan
Unbleached all-purpose flour, to coat pan
3 large eggs, separated
1 cup plus 2 tablespoons superfine sugar
1 1/3 cups sifted potato starch* (not potato flour)
1 1/2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, at room temperature
Pinch gray salt
2 tablespoons grated lemon zest
1/2 teaspoon pure vanilla extract
Confectioners' sugar, to serve

Steps:

  • Butter the bottom and sides of a 9-inch round cake pan with 2-inch sides. Line the bottom with a round of parchment paper and butter the paper. Coat the pan with flour, shaking out the excess.
  • Beat the egg whites with 2 tablespoons sugar until it forms soft peaks; set aside in the refrigerator. Sift the potato starch and baking powder into a bowl.
  • In an electric mixer, cream the butter with a pinch of salt until smooth. Add remaining 1 cup sugar gradually, beating until well blended. Add the egg yolks 1 at a time, beating well after each addition and scraping down the sides of the bowl once or twice. Beat in the lemon zest and vanilla. Add the sifted potato starch and baking powder all at once. Mix until just blended. Fold half of the beaten whites into the batter mixture to lighten it, then gently fold in the remaining whites. Transfer the batter to the prepared pan, leveling it with a spatula.
  • Place in a cold oven and then preheat to 350 degrees F. Bake until the cake is well raised, nicely browned, and beginning to pull away from the sides of the pan, 50 to 55 minutes. Let cool completely in the pan on a rack, then invert onto the rack and carefully remove the parchment paper. Invert again onto a serving platter. Put the confectioner's sugar in a sieve and lightly dust the surface of the cake

SAND KAGE



Sand Kage image

This is a basic Danish Sand Cake recipe. It's from the Danish Food Cook Book. Great with coffee. Also great for a big feast at midsommar or Christmas.

Provided by apelsinjuice

Categories     Dessert

Time 1h25m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 6

1 cup sugar
1 1/2 cups butter
6 eggs, separated
1 cup potato flour
2 cups flour
1 teaspoon vanilla extract

Steps:

  • Let the butter soften to room temperature.
  • Separate the eggs and let them come to room temperature.
  • Cream sugar and butter well.
  • Add egg yolks one at a time, beat well in between.
  • Add sifted flour and vanilla, keep on mixing well. You can use cornstarch if you can't find potato flour.
  • Last, add the stiff beaten egg whites.
  • Bake 50-60 minutes in a 350 degree F oven.
  • This is one of the most used cakes on the Danish coffee table. Enjoy!

Nutrition Facts : Calories 257.5, Fat 15.4, SaturatedFat 9.2, Cholesterol 100, Sodium 123.7, Carbohydrate 26.3, Fiber 0.8, Sugar 10.5, Protein 3.9

SANDCAKE



Sandcake image

An easy cake usually used for deserts. The secret is that you really need to mix the ingredients for a long long time. At least ten minutes for the butter, then an additional ten when adding the eggs and so on.

Provided by Chef Frank Kanu

Categories     Dessert

Time 1h40m

Yield 2-6 serving(s)

Number Of Ingredients 5

200 g butter
2 eggs
200 g sugar
200 g flour
spices, as you like

Steps:

  • Stir the butter until really white, add the eggs and then slowly add the sugar. Then the flour.
  • Bake at 375 for around 40 minutes.

Nutrition Facts : Calories 1537.2, Fat 86.6, SaturatedFat 52.8, Cholesterol 425.2, Sodium 644.5, Carbohydrate 176.7, Fiber 2.7, Sugar 100.6, Protein 17.5

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