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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Hi, Carlee!
This looks so wonderful! The Sand Torte reminds me of an German so called "Sandkuchen" 😉 It's delicious! Thank you for sharing!
I think it is supposed to be very similar. It was a lot of fun to try! Thanks!
This cake looks like a work of art! I love the 2nd photo in the post, great picture! Funny, when I saw the name "Sand Torte" and saw your pictures, I immediately thought of sand castles 🙂 Beautiful cake Carlee!
Thank you! It does sort of look like a sand castle, doesn't it? It was a fun one, that is for sure!
I love the star shape you chose – what a nice little cake to celebrate summer!
Thank you! I was really pleased with how it turned out!
Interesting on the flour to corn starch ratio. It is a beautiful cake, and I love your pan so much!
Isn't that strange? I just had to try it! Thank you, I really loved how it turned out!
This is beautiful! I love that pan! Nice cake too. Thanks for sharing.
Wishes for tasty dishes,
Linda
Isn't it a great pan? Thanks, Linda!
Sand tort, what a funny name for a cake. It is so pretty and I love how you dressed it up!
Isn't it interesting? Thank you!
I admit I was put off by the thought of a sandy texture but your cake looks amazing. What a great pan!
Thank you! It seemed like such an odd way to describe a cake. I was interested by all of the cornstarch as much as anything else. I was glad I went for it!
Oh my, yours looks lovely! I did not have a fancy pan, so just used a regular one.
Thank you! I have been dying to use this pan and finally got the chance!
GORGEOUS!! Yes all in caps cause it's that festive and cute and I know yummy!!!!
Thanks, Andrea! I was really pleased with how it turned out!
I've never heard of a sand torte but it looks beautiful and sounds delicious. Love that it has a hint of lemon.
I had never heard of it either, but it was fun to try. I thought the amount of cornstarch was crazy, but that was part of what made it exciting 😉 Thanks!