Sand Cake – Seriously the Most Perfect of All Cakes

A Sand Cake is a very old-fashioned cake like a cross between a light sponge and a heavy butter cake.

It is a yummy base cake that can be used as a sweet treat. It is made from flour, sugar, eggs, and butter.

The cake is then baked in a pan and cooled. Once it is cool, the cake is cut into squares or rectangles. They are often served with frosting, however, they can also be enjoyed without frosting.

 It makes for a wonderful birthday cake and can be made in large batches. It freezes really really well and is great iced, buttered – or just plain on its own! Plus it has easy, basic ingredients that every kitchen will have, and it is very very economical to make!

I’ve been making Sand Cake for about 25 years now, and it is still one of the best recipes I have on hand as it works every single time!

If you’re a fan of cake, then you know there are countless different types to choose from. And while they may all look similar at first glance, each type of cake has its own unique flavor and texture.

For example, sponge cake is light and airy, with a spongy texture that comes from the incorporation of air bubbles into the batter.

Pound cake, on the other hand, is much denser, thanks to the addition of large quantities of butter and eggs. Gateau is a type of French Sponge Cake, which is often filled with fruit or cream.

And finally, genoise is an Italian sponge cake that is made with melted butter. So next time you’re in the mood for cake, be sure to choose the right type for your desired flavor and texture.

Sand Cake – Seriously the Most Perfect of All Cakes

Recipe by Stay at Home Mum

5.0 from 2 votes

Course: DessertCuisine: AustralianDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

40

minutes

Calories

320

kcal

Total time

45

minutes

Light, fluffy, and elegantly simple, sand cake is a classic with a tender crumb. Dust with icing sugar, pair with jam or cream, and this understated cake transforms into a nostalgic afternoon treat everyone will adore.

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Ingredients

• 1 cup self-raising flour

• 1 tbsp cornflour (or custard powder)

• 125g butter

• 3/4 cup caster sugar

• 2 eggs

• 1/4 cup milk

Directions

• Preheat the oven to 180°C (350°F).
• Line a greased 20 cm round cake pan with non-stick baking paper.
• In a large bowl, combine all ingredients.
• Using electric beaters, mix for 6 minutes until the mixture is pale and creamy.
• Spread the batter evenly into the prepared cake pan.
• Bake for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
• Let the cake stand for 5 minutes before transferring it onto a wire rack to cool completely.

Notes

• This Sand Cake can be made in bulk batches.
• The recipe is suitable for freezing.  Cool the cake to room temperature and double wrap in plastic wrap.  It will last in the freezer for up to four weeks un-iced.
• You can substitute the cornflour with custard powder for a slight vanilla flavour.
• This cake can be served as is or with a simple icing or fruit topping.
• Store the cake in an airtight container for up to 3 days

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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