Sand cake is a sponge cake with cornflour included in the recipe which results in a fine, delicate 'sandy' style crumb. This version includes lemon zest and originates from Leicester. It is easy to make, tasty and versatile.
Find more bakes from Leicestershire in my collection of recipes from The Midlands, including currant buns and a rum fruit cake.
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Why I love This Recipe
- Unique texture: Cornflour cake has a fine, delicate crumb that is quite different to regular sponge cakes.
- Taste: Hints of lemon trickle though, especially if the lemon topping is included, but there's also undertones of custard that come through due to the inclusion of cornflour.
- Versatile: Serve this cake just as it is or pair it with cream and fruit for a simple dessert.
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What Is Leicester Sand Cake?
Leicester sand cake is a sponge cake with cornflour as well as plain flour included in the recipe. This inclusion sets the taste and texture apart from standard sponge cakes made with plain flour only.
There are a few versions of cornflour cake knocking around but the version from Leicester includes lemon zest in the cake batter and it is sometimes topped with a lemon glaze too. Though often presented as a round cake it can also be made as a loaf cake (my preference).
Although out of favour these days, Leicester sand cake was very popular in Victorian times when it was served as a tea cake (i.e. with a cup of tea alongside it).
My advice to you is not to shy away from out of fashion regional bakes. Whilst compiling my collection of recipes from the East and West Midlands I've unearthed some beauties. A few of my favourites include Trentham Tart, Lincolnshire Plum Loaf and Shrewsbury Biscuits.
Ingredients Notes
Cornflour: Also known as cornstarch, this is essential to provide the light, delicate, 'sandy' texture in this Leicestershire bake.
Plain flour: This helps stabilise the bake. Don't use self-raising flour in it's place as there could be too much raising agent included in it.
Butter: Use proper butter to give the richest, fullest flavour to your cornflour cake. Swap to dairy-free butter if necessary for dietary requirements but add in an extra pinch of salt.
Lemon: Not present in all cornflour sponge cake recipes but required for it to be truly Leicester sand cake.
Icing sugar: Use this only if you would like to include an iced top to your cake. If you intend to serve it with other elements, such as cream and fruit, it may not be required.
How to Make Sand Cake (Step-By-Step Instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
Step 1. Put the sugar, butter and lemon zest into a mixing bowl and beat until light and fluffy.
Step 2. Add the eggs and beat well.
Step 3. Sieve the cornflour, flour, baking powder and salt into the bowl. Fold in, using a large metal spoon, until no lumps or streaks of flour remain.
Step 4. Spoon the cake batter into the prepared loaf tin and bake for 30-35minutes until golden and a cocktail pick poked into the centre comes out clean. Leave the cake to cool in the tin.
Storage Instructions
Sand cake stays fresh for up to 2 days when wrapped and stored in an airtight container at room temperature. Transfer to the fridge to extend the shelf-life by an extra day, but let it come back to room temperature before serving it.
This cake can also be frozen. Wrap it & freeze it as a whole cake or freeze slices. Left defrost fully at room temperature (around 4 hours) before serving.
Expert Tips
- Weigh accurately: Use gram measurements and digital kitchen scales. Do not use the cup system as it is a highly inaccurate way to measure baking ingredients.
- Use the correct-sized tin: The recipe listed is sufficient for 1 1lb loaf tin.
- Be careful not to overbake: Due to the finer texture of cornflour sponge cake, they can easily become dry and crumble if cooked for too long.
- The craggy top is normal: Don't worry if the top of your cake doesn't look exactly like a typical sponge cake. Cornflour cakes do have a more delicate top.
Frequently Asked Questions
I do not recommend using just cornflour when making sand cake. As cornflour does not contain gluten, it weakens the ability for the cake batter to trap air. As a result, using 100% cornflour or too high a ratio of cornflour to plain flour can lead to the cake rising unevenly and a very dry, crumbly texture.
A cornflour cake would only be gluten-free if it includes no other ingredients that contain gluten. This version of sand cake is NOT gluten-free as it is made with a mix of cornflour and plain flour. I did attempt a version made entirely with cornflour but found the resulting bake unstable and the cake too dry to be enjoyable.
If you are looking for gluten-free sponge cake recipes I highly recommend taking a look through the collection of cake recipes created by Georgina @ From The Larder. She is highly talented and her recipes are designed with thought and precision for gluten-free diets.
No, you do not. If you intend to serve it with cream and fruit you can easily get away with leaving the lemon icing off the top of the cake.
Yes, you can. Mix 60ml lemon juice and 60ml granulated sugar together just before the cake comes out of the oven. Poke holes into the top of the cake and spoon the topping over whilst the cake is still hot.
If your cake has gone past its best you can repurpose it to make a fantastic trifle or slice it and use it to make tiramisu (I've got lovely recipes for pistachio tiramisu and Biscoff tiramisu). It will soak up any fruit juice, coffee syrup or alcohol extremely well.
Serving Suggestions
- Tea cake style: Serve your cornflour sponge cake the Victorian way - just as it is and partnered with a cup of tea.
- Elevate it to dessert status Serve your cake with either of the following:
- Whipped cream & fresh berries.
- Jam, clotted cream and fresh berries.
Have you made this cornflour cake recipe? Please rate the recipe or leave a comment - I love hearing how you get along with my creations.
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📖 Recipe
Sand Cake
Equipment
- 1 x 1lb loaf tin
Ingredients
For the Cake
- 75 g butter room temperature, soft
- 115 g Caster sugar
- 1 Lemon finely grated zest only
- 2 Eggs large, free-range
- 80 g Plain flour
- 40 g Cornflour (cornstarch)
- ¾ teaspoon Baking powder
- Pinch of salt
For the Icing (optional)
- 115 g icing sugar
- 1 tablespoon Lemon juice
- 1 teaspoon Water
Instructions
Make the cake
- Preheat the oven to 180℃/ 350℉ and grease and line a 1lb loaf tin.
- Use electric beaters to cream the butter, sugar and lemon zest until light and fluffy.75 g butter, 115 g Caster sugar, 1 Lemon
- Add the eggs and beat well.2 Eggs
- Sieve the plain flour, cornflour, baking powder and salt into the bowl and fold them in, using a large metal spoon until no lumps or streaks of flour remain.80 g Plain flour, 40 g Cornflour, ¾ teaspoon Baking powder, Pinch of salt
- Transfer the cake batter to the prepared baking tin and bake for 30-35 minutes until well risen, golden and a cocktail pick inserted into the centre of the cake comes out clean.
- Let cool to room temperature.
Make the Icing (optional)
- Stir the icing sugar and lemon juice together in a small bowl to make a thick icing. Add a little water if necessary.115 g icing sugar, 1 tablespoon Lemon juice, 1 teaspoon Water
- When the cake has cooled spread the icing over the top and leave to set for 1-2 hours.
Notes
- Weigh accurately: Use gram measurements and digital kitchen scales. Do not use the cup system as it is a highly inaccurate way to measure baking ingredients.
- Use the correct-sized tin: The recipe listed is sufficient for 1 1lb loaf tin.
- Be careful not to overbake: Due to the finer texture of cornflour sponge cake, they can easily become dry and crumble if cooked for too long.
- The craggy top is normal: Don't worry if the top of your cake doesn't look exactly like a typical sponge cake. Cornflour cakes do have a more delicate top.
- Store for up to 2 days: Wrap and store in an airtight container at room temperature. Transfer to the fridge to extend the shelf-life by an extra day, but let it come back to room temperature before serving it.
- This cake can also be frozen: Wrap it & freeze it as a whole cake or freeze slices. Left defrost fully at room temperature (around 4 hours) before serving.
- Tea cake style: Serve your cornflour sponge cake the Victorian way - just as it is and partnered with a cup of tea.
- Elevate it to dessert status Serve your cake (un-iced) with either of the following:
- Whipped cream & fresh berries
- Jam, clotted cream and fresh berries
Alex says
My family loved this!
Jane Coupland says
Amazing - thanks for the lovely review 🙂