Sand Torte - Sandkage Recipe

Step by Step Method

Step 1

Adjust oven rack so it sits in the center of the oven - important! Preheat oven to 350 degrees.

Step 2

Butter the 8-10 cup capacity tube pan. Use softened butter and a pastry brush to get every last crevice. Dust with fine dry bread crumbs. Tap over paper to shake out excess. (NOTE: use store-bought plain bread crumbs and run them through food processor until a finer grind, but not a powder).

Step 3

Combine the lemon rind and juice in a small bowl. Set aside.

Step 4

Sift together the flour, cornstarch and baking powder. Set aside.

Step 5

Using an electric mixer, cream the butter until it is soft . Add just 3/4 cup of the sugar, reserving the remaining 1/4 cup. Beat for 3 minutes. Add all the egg yolks and beat at high speed for 5-6 minutes, scraping bowl as necessary. It should be beaten until it is very pale, silky smooth, and almost liquid.

Step 6

On low speed, add about half the sifted dry ingredients and beat only to mix. Remove from the mixer.

Step 7

Add the rind/juice to the batter and stir until combined. Then add the remainder of the dry ingredients and stir with a rubber spatula until the mixture is perfectly smooth.

Step 8

You'll need another large mixing bowl. Transfer the batter to another bowl if necessary, but be sure to wash the mixer bowl thoroughly so it is super clean and there is no trace of grease for this next step. Add the egg whites and the salt to the clean bowl. Beat until they hold a soft shape (not stiff). Reduce speed and gradually add the remaining 1/4 sugar. Increase speed and beat until the whites hold a definite shape but are not stiff and dry.

Step 9

Add about 1/4 of the whites to the yolk mixture and stir it in. Add another 1/4 and fold it in lightly. Add another 1/4 and fold it in lightly. Finally, add the last 1/4 and fold it in very lightly and as little as possible to blend the mixtures.

Step 10

Turn the batter into the prepared pan and smooth the top.

Step 11

Bake for 45-55 minutes, until the top is richly colored and springs back when lightly pressed with a fingertip, and until a cake tester gently inserted into the middle comes out clean and dry. Do not overbake, or the cake will become dry and crumbly.

Step 12

Remove the pan from the oven but do not remove the cake from the pan until it has cooled to room temperature. Then, cover the pan with a plate, invert, remove the pan. Leave the cake upside down on the plate.