Sandkuchen | Sandcake
Sandkuchen, also known as sand cake, is one among the many iconic German Cakes that have delighted taste buds for generations. This delightful treat is characterized by its soft and tender crumb, which is achieved through a careful balance of ingredients. The name “Sandkuchen” is believed to have originated from the cake’s light, sandy texture, which is reminiscent of fine sand but in reality the term sand cake comes from the fact that in baker’s lingo in Germany, the dough used for baking sponge is called “Sandmasse”.
Sandkuchen is also known as the German Pound Cake. Although it is not a true Pound Cake (in terms of weight of ingredients), it is referred as such because of its similar texture, Traditionally baked in a Bundt cake mold or a loaf tin, the Sandkuchen often features a subtle hint of vanilla or lemon zest to enhance its flavor. Whether enjoyed with a cup of coffee or as a simple, sweet indulgence, sandkuchen exemplifies the timeless appeal of German baking and the joy of savoring a slice of homemade goodness.
How to make Sandkuchen
The basic procedure for baking the Sandkuchen remains the same as in any cake recipe: have all the ingredients at room temperature and preheat the oven, in this case, to 180°C. Also, grease a cake tin with butter and dust it with some flour until the insides of the tin are completely coated (alternately use parchment paper to line the tin).
In a mixing bowl, sift all-purpose flour, potato starch, salt, and baking powder, and set it aside. In another mixing bowl, using a hand-held mixer or stand mixer, cream together some butter, sugar, lemon zest, and vanilla. Add the eggs to the bowl one by one and beat until the mixture is smooth and creamy. Gradually add the flour mixture to the wet mixture and gently fold it in with the help of a spatula until well combined, with no trace of raw flour. Transfer the cake batter to the prepared tin and level it out.
Place the cake tin on the middle rack of the oven and bake for about 50-60 minutes until a skewer inserted in the middle comes out clean. Remove it from the oven and let the tin cool on a cooling rack. Once the tin has cooled completely, gently remove the cake from the tin and place it on a serving tray. Allow it to cool completely. Once it has cooled completely, dust the cake with powdered sugar, slice, and serve. You can enjoy it as is with tea/ coffee or slather some butter or jam on it or syrup of your choice. The Sandkuchen is like a blank canvas. Top it as you wish!
Sandkuchen
Equipment
- 1 12" x 4" Loaf tin
- 2 Mixing bowl
- 1 Seive
- 1 Hand-held Electric Mixer
- 1 Spatula
Ingredients
- 200 gms All-purpose flour
- 100 gms Potato Starch (or Cornflour)
- ⅛ tsp Salt
- 1 tbsp Baking Powder
- 250 gms Butter (unsalted)
- 250 gms Sugar
- 1 tsp Vanilla Essence
- 1 tbsp Lemon zest (or lemon juice)
- 4 no. Eggs (medium sized)
for preparing the Cake tin:
- 1 tsp Butter
- 2 tbsp All-purpose flour
for Dusting the Sandkuchen:
- Powdered Sugar (as needed)
Instructions
- Preheat Oven to 180° C (Top & Bottom heat)
Making the Sandkuchen batter:
- In a mixing Bowl, sift the All-purpose flour, potato starch, salt and baking powder and set aside
- In another mixing bowl, with the help of a hand-held mixer/ stand mixer, cream the butter and sugar along with the lemon zest and vanilla
- Add the eggs one by one and beat until the mixture is smooth and creamy
- Little by little, add the flour mix to the wet mix and gently fold-in with the help of a spatula until well combined and there is no trace of raw-flour
Preparing the Cake tin:
- Smear the insides of the cake tin with butter and dust it with all-purpose flour until the insides of the tin are fully coated with a thin layer of flour
- Transfer the Cake batter to the prepared tin and level it out
Baking the Sandkuchen:
- Place the cake tin on the middle-rack of the oven and bake for about 50-60 minutes until a skewer inserted in the middle, comes out clean
- Take it out from the oven and leave the tin to cool on a cooling rack
Serving the Sandkuchen:
- Once the tin has cooled completely, gently remove the cake from the tin and place it on serving tray and allow to cool completely.
- Once cooled completely, dust the cake with powdered sugar, slice and serve.
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