A traditional British cake, Sand Cake is fairly filling and is best served cut into wedges and spread zoith butter.
Although we have used cornflour in this recipe, potato or rice flour can be substituted if you tvish.
8 oz. plus
1 teaspoon butter, softened
8 oz. plus
1 tablespoon castor sugar
6 oz. plus
1 teaspoon cornflour
6 oz. flour
2 teaspoons baking powder
6 eggs, lightly beaten
½ teaspoon vanilla essence grated rind of 2 lemons
Preheat the oven to warm 325F (Gas Mark 3, 170 deg C).
Lightly grease a 2-pound loaf tin with the teaspoon of butter. Sprinkle in the tablespoon of castor sugar and the tea- spoon of cornflour and tip and rotate the tin until the inside is evenly coated. Discard any excess. Set the tin aside.
Using a fine wire strainer, sift the remaining cornflour , the flour and baking powder into a medium-sized mixing bowl.
In another medium-sized mixing bowl, cream the remaining butter and the remaining sugar together with a wooden spoon until the mixture is smooth and creamy. Beat in the eggs, a little at a time, adding
1 tablespoon of the flour mixture with each egg. Stir in the vanilla essence. With a metal spoon, fold the remaining flour mixture into the batter. Stir in the lemon rind.
Pour the batter into the prepared loaf tin and smooth it down with the back of the spoon. Place the tin in the centre of the oven and bake for 1 hour 10 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove the tin from the oven and allow the cake to cool for 10 minutes. Turn the cake out on to a wire rack and allow to cool completely before serving.