This cake has a very fine, sand-like crumb. I think you may find the list of ingredients surprising too. It is a classic cake refreshed!
The texture of this cake is very fine which is what earned it the name of sand torte. There is quite a bit of cornstarch in the batter which helps give it the namesake mouthfeel.
This recipe from Maida Heatter’s Cakes caught my eye for a few reasons. First, it seemed like a great chance to use the star bundt pan.
It worked perfectly for this recipe and was fun to serve with blueberries and strawberries for a patriotic dessert!
I was also really intrigued by the description in the book. Maida says ” The texture is a little sandy, but deliciously so.”
Sandy is not a term I usually hear with a positive association when it comes to cake, so I had to try that. Also the ingredient list piqued my interest.
There is a 1:1 ratio of flour to cornstarch. I’ve never baked a cake like that before!!
The cake did turn out lovely. It did have a dryer texture than most of the cakes I bake, but really not in a bad way.
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Maida suggested cutting it in thin slices and serving multiple thinly cut pieces per serving. We had just stuffed ourselves on a big family BBQ, so I just served one thin slice with some cream cheese whipped cream and berries.
I did cut a bigger slice the next day, and I agree that thin slices are the way to go. Both were good, but the texture was better in thinner slices.
This book has no pictures, so you have to visualize what each cake will look like. I really didn’t like that aspect of this book when I first got it, but now I love it!
It gives me a chance to do it my way rather than be swayed by the pictures in the book. I don’t fancy myself a very creative person, so normally I would just aspire to duplicate the picture (and probably find myself disappointed when it doesn’t match exactly.)
So I like that I can be proud of what mine looks like and give myself room for a little creative license. I also love looking forward to seeing the other cakes when the other bakers choose a different recipe.
This cake is definitely worth making. It is not the moist Bundt cake that American might be used to, but it is still really good.
Sand Torte
Equipment
Ingredients
- zest of 1 lemon finely grated
- 2 Tablespoons lemon juice
- 1 cup sifted all-purpose flour
- 1 cup cornstarch
- 1¾ teaspoons baking powder
- 1 cup unsalted butter
- 1 cup granulated sugar divided
- 6 large eggs separated
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F. Prepare your 10 cup bundt pan (I use the spray with flour in it, but you can butter and flour your pan if you prefer.)
- Mix together the zest of 1 lemon and the 2 Tablespoons lemon juice and set aside.
- In a mixing bowl, whisk together the 1 cup sifted all-purpose flour, 1 cup cornstarch, and 1¾ teaspoons baking powder until mixed and lump free.
- In your mixer, 1 cup unsalted butter until soft and creamy. Add 3/4 cup of sugar and cream for a couple of minutes.
- Add the 6 egg yolks and beat on high speed for at least 5 minutes.
- Turn the mixer to low and add half of the flour mixture, mixing until just incorporated. Then add the lemon juice and zest again mixing until incorporated, but no longer. Stir the last of the flour and cornstarch in by hand, mixing until smooth.
- In a separate bowl, beat 6 egg whites and ¼ teaspoon salt until they hold a soft shape. Slowing add in remaining ¼ cup of sugar and beat until they form soft peaks.
- Add about ¼ of the egg white mixture to the batter and fold it in to lighten the batter. Keep adding the egg whites, about ¼ at a time, folding until just mixed until the egg white mixture is all folded in. Be sure to mix as little as possible along the way so as to not deflate the whites completely.
- Scoop into the prepared pan and smooth out the top.
- Bake for 40-45 minutes or until the top is golden brown and the cake springs back then you press it with a finger.
- Remove the pan from the oven, but do not unmold the cake until it is completely cooled. Then turn it onto a plate and refrigerate until it is firm enough to handle. Wrap in plastic wrap and refrigerate overnight.
- It is displayed beautifully with a sprinkling of powdered sugar and cut into thin slices.
- Maida suggest serving 2-3 thin slices per portion. Great served with: powdered sugar, berries and cream cheese whipped cream
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Thanks so much for this recipe! I used to make this cake as a child, but could never find the exact recipe that included cornstarch – until I found yours!
When I saw the "6 eggs separated" I knew this was the recipe that eluded me for so many years.
The cake was a regular in our household. Growing up in Australia with German parents, the European influence was always in the baked treats, and Sandtorte was definitely a favorite! The cornstarch definitely elevates this cake to another level.
You have made my day Carlee! – Regards – Nina.
YAY!! I hope you enjoy it!
This is so pretty. I love this for summer.
Thank you!
Isn't that pan the best? Thanks so much, Nicole!
This cake looks beautiful! It makes me think of eating at a tea room.
Thank you! I was really pleased with how it came out.
The recipe sounds delicious and the presentation is great. Thanks for sharing at Funtastic Friday:).
Thank you! I had a lot of fun making it and it was fun to serve too!
Love Love Love everything about this cake! Gorgeous! Do all Nordic pans leave such a lovely crust on the cakes? I hate over baked, dark crusts, but this is just lovely!
Thank you! I have had great luck with the Nordicware pans I have used so far. I love them because they are nice and heavy and have a nice coating. My mom and grandma both have big collections of Nordic bundt pans and some of the designs are pretty intricate, and we all have good luck with them.