Lemon Sandcake Food

LEMON SANDCAKE

Steps:

• Butter the bottom and sides of a 9-inch round cake pan with 2-inch sides. Line the bottom with a round of parchment paper and butter the paper. Coat the pan with flour, shaking out the excess.
• Beat the egg whites with 2 tablespoons sugar until it forms soft peaks; set aside in the refrigerator. Sift the potato starch and baking powder into a bowl.
• In an electric mixer, cream the butter with a pinch of salt until smooth. Add remaining 1 cup sugar gradually, beating until well blended. Add the egg yolks 1 at a time, beating well after each addition and scraping down the sides of the bowl once or twice. Beat in the lemon zest and vanilla. Add the sifted potato starch and baking powder all at once. Mix until just blended. Fold half of the beaten whites into the batter mixture to lighten it, then gently fold in the remaining whites. Transfer the batter to the prepared pan, leveling it with a spatula.
• Place in a cold oven and then preheat to 350 degrees F. Bake until the cake is well raised, nicely browned, and beginning to pull away from the sides of the pan, 50 to 55 minutes. Let cool completely in the pan on a rack, then invert onto the rack and carefully remove the parchment paper. Invert again onto a serving platter. Put the confectioner's sugar in a sieve and lightly dust the surface of the cake

PERFECT SAND CAKE

Steps:

• Put the oil in electric mixer bowl, put in sugar, beat the mixture until blended.
• Add the eggs one at a time, beating well after each addition.
• Mix yogurt with water.
• Add flour in thirds alternating with yogurt and water mixture.
• Add baking powder, baking soda and one of the variations mentioned above (or you can be creative and add whatever you like).
• Pour the cake mixture (the mixture shouldn't be thick, it is almost watery in consistency).
• In greased, floured cake pan (I prefer the one with the whole in the middle or a loaf pan for easy cutting).
• Put the cake in COLD oven, set the heat at 180°C, let the cake in the oven until a toothpick inserted in the center comes out clean, about 1 hour.
• Remove the cake from the oven,let it sit for about 10 minutes, remove from pan.
• Let the cake cool on wire rack (or I put the cake in plastic bag and close it while the cake in it so the outer surface of the cake won't be hard, it will be soft instead.
• Optional: You may sprinkle icing sugar on the face before cutting into pieces.
• Serve the cake with orange juice, coffee or hot tea.

SAND CAKE

Steps:

• NOTE: Recipe states to only grease and flour the bottom of the form, so that the cake will rise evenly and not only in the middle. You are supposed to loosen the sides with a thin sharp knife after baking, before removing the rim!
• Preheat oven to 375 F (190 C).
• Brush springform bottom with melted butter. Put in fridge until firm (2 min). Add flour and shake over sink until evenly dusted, shake out excess flour.
• Melt butter without browning. You will need it to be liquid, put barely warm.
• Mix flour and cornstarch.
• Put the eggs, sugar, salt and lemon zest in a large bowl and put this over a water bath (put bowl over a shallow pan filled with hot water, so eggs will get warm without curdling). Beat egg mixture on water bath until thick and heated to 97 F (36 C). Test temperature by bringing a drop of the mixture to your lower lip. It should feel neither hot nor cold (body temperature).
• Remove mixture from water bath and beat on low speed until cold again. (You could do this in a cold water bath to quicken the process).
• Sift flour/cornstarch over egg mixture.
• Pour barely warm butter over eggs/flour.
• With a rubber spatula fold flour and butter carefully but thoroughly into egg mixture.
• Fill batter in prepared form. Bake in the lower third of oven 30-40 minutes, until a wooden skewer inserted into the middle comes out clean, no crumbs attached.
• Remove from oven and let cool in form for 15 minutes. Loosen rim with a thin sharp knife and remove from the form. Let cool completely.
• Dust with powdered sugar and serve as is, or better, after at least 6 hours (to firm up), half horizontally and fill with any cake filling and top with a topping of your choice.
• NOTE: This batter can be baked in a 9x5 inch loaf pan or a bundt form as well, baking time will be longer though, so reduce heat to 350F (180 C).

SANDCAKE

Steps:

• Stir the butter until really white, add the eggs and then slowly add the sugar. Then the flour.
• Bake at 375 for around 40 minutes.

EASY LEMON SNACK CAKE

Steps:

• Heat oven to 350º. Combine flour, sugar, baking powder, and salt in a lightly greased 8x8 square baking pan. Make 2 indentations in flour mixture. Set aside.
• Combine egg and lemon peel in small bowl with fork; pour into 1 indentation. Pour 1.4 cup melted butter in other indentation. Pour milk over all; mix well. (Some lumps will remain).
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Combine powdered sugar, 1 tablespoon melted butter and enough lemon juice for desired glazing consistency in small bowl. Spread glaze over cooled cake.