Sand Cake
Indulge in the timeless simplicity of a classic Sand Cake, a rich and buttery dessert with a velvety crumb that lives up to its name by boasting a delightfully soft and sandy texture. This traditional recipe combines all-purpose flour and potato starch for its signature lightness, while the perfect balance of creamy unsalted butter, granulated sugar, and a touch of vanilla extract guarantees a subtly sweet flavor. Quick to prepare with just 20 minutes of prep time, this cake is baked to golden perfection in under an hour, making it a fabulous option for any occasion, from afternoon tea to a last-minute gathering. Dust the top with powdered sugar for a touch of elegance and serve slices of this beautifully tender cake with coffee, fruit compote, or simply on its own. Perfect for beginner bakers and seasoned pros alike, this Sand Cake recipe is a versatile and irresistible addition to your baking repertoire.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams potato starch
- 200 grams granulated sugar
- 200 grams unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
In a medium-sized mixing bowl, sift together the all-purpose flour, potato starch, baking powder, and salt. Set aside.
In a large bowl, use a handheld or stand mixer to cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth and no lumps remain. Be careful not to overmix.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar, if desired. Slice and serve!
Nutrition Facts
Calories |
3647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.5 g | 235% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 2000 mg | 87% | |
| Total Carbohydrate | 455.0 g | 165% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 216.8 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 193 mg | 15% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
