Sandcake- Sandkage
Yield
1 cakePrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
butter
|
|
| 1 ¼ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
potato starch flour
|
* |
| ⅛ | cup |
rice flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
butter
|
|
| 296 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
potato starch flour
|
* |
| 3E+1 | ml |
rice flour
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Mix the butter and sugar, add the eggs one at a time, and finally the sifted flour and vanilla extract.
Bake in a moderate oven about 1 hour, or until golden brown.
If baked only 45 min. the cake will be underdone but tastier.
