juicy sand cake

Biscuit cake


Grandma’s sand cake is a very simple, quick sponge cake with cornstarch – a classic that always tastes good!


  • 200 grams of soft butter
  • 110 grams of powdered sugar
  • 3 medium eggs
  • 130 grams of cornstarch
  • 100 grams of wheat flour
  • 1 teaspoon baking powder
  • 40 milliliters of milk rough estimate
  • 1 1/2 tablespoons lemon juice


  1. Grease a small loaf pan (approx. 20 cm) and dust it with flour. Preheat oven to 175 degrees top and bottom heat
  2. Beat the soft butter with the sugar for a few minutes until light and fluffy. Add eggs one at a time and stir in well.
  3. Mix flour with starch and baking powder. Add briefly but vigorously to the egg mixture, alternating with the milk and lemon juice. Use enough milk so that the dough falls off the spoon with difficulty.
  4. Pour the dough into the mold, smooth it out and bake for about 50 minutes. Do a stick test. After about 30 minutes of baking, score the cake lengthwise in the middle using a large, sharp knife.