Sand Cake

February 4, 2011 By Sandy

Classic Sand Cake

so named for it’s very fine crumb texture

3 eggs
180g caster sugar
1/4 tsp vanilla essence
Grated zest of 1/2 lemon or orange
Pinch salt
125 g self raising flour
125 g cornflour
180 g butter, melted
Icing sugar to finish

Preheat oven to 190 / 375 / gas 5
Grease and line the bottom of a 1kg loaf tin
Whisk the eggs, sugar, zest, salt and vanilla over a pan of simmering water until white and fluffy and warm.
Remove from pan and whisk for a further 2 minutes.
Sift flour and cornflour together and fold into mixture.
Carefully fold melted butter into mixture.
Pour mixture into lined tin and bake for 40 – 45 minutes.
When cool remove from tin.
When cold cold with icing sugar.

This cake will keep for 5 days in a sealed tin. It also freezes well.
You can add a bit of peel to the mixture, fold in with the flour; or a tbs of rum, add with the butter.

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