Sand Cake

Sand cake, or Sandkuchen, is an example of “fine” Kuchen, meaning a rich, delicately textured cake made without the benefit of baking powder. In some sand cake recipes cornstarch is partially substituted for flour; these more crumbly versions are what suggest the cake’s name.

Older German cookbooks give what are called Ei schwer (literally, “egg weight”) recipes for sand cake. According to this sensible system, specific amounts of ingredients are not provided; rather everything is given in proportion relative to the weight of the eggs used. It was a helpful technique in the days before grading standards for eggs. The following recipes are converted for the use with ordinary large eggs.

The classical recipe for sand cake is a pound cake calling for the same weight each of eggs, flour, butter and sugar. This recipe is rich indeed, but these proportions can be altered somewhat with the result still being called Sandkuchen. With changes of balance it is sometimes necessary to add a small amount of baking powder to insure proper rising. But in any event, since the primary leavening agents are the butter and eggs, it is imperative that they be beaten into a light, fluffy mass. Some recipes call for the addition of rum and the alcohol will also help lighten the cake.

Traditionally sand cake is served with a dusting of confectioners sugar or glazed with a frosting. A frosting will help keep the cake fresh and moist longer, besides adding flavor to it. A chocolate, rum, or lemon frosting is best for this type of cake.

Sand cake can be baked in either a loaf, ring, or springform pan. Whatever is used, however, the pan should be lined with aluminium foil or baking parchment prior to baking. This is particularly easy to accomplish if you sculpture the foil around the outside of the inverted pan before trying to shape it to the inside. Butter the foil lightly.

Do not open the oven door while the cake is baking for at least 50 minutes, since this Kuchen is very sensitive to drafts.

Like all members of the butter cake family, sand cake freezes well, and if tightly wrapped, keeps fresh for a few days. Following are my favourite recipes.