Sand Cake

5 from 1 vote

Sand cake is a sponge cake with cornflour included in the recipe which results in a fine, delicate 'sandy' style crumb. This bake included lemon zest and originates from Leicester. It is easy to make, tasty and versatile.

Prep Time15

Cook Time5 35

Total Time5 50

Course: Afternoon tea, Dessert, Snack

Cuisine: British, East Midlands, Midlands

Diet: Vegetarian

Servings:

Calories: 254kcal

Author: Jane Coupland

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.

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 (un-iced) with either of the following:
- Whipped cream & fresh berries
- Jam, clotted cream and fresh berries

Nutrition