Sandy Cake

Name: Sandy Cake
Yield: makes a 9-inch cake, serving 8 to 12
Ingredients: 7 ounces (14 tablespoons) soft butter, plus more for the cake pan; 1/4 cup all-purpose flour, plus more for the cake pan; 2/3 cup finely milled corn flour or cornmeal; 1/4 cup potato starch; 1/2 packet (1 teaspoon) active dry yeast; 1 cup sugar; 2 eggs, separated; 1/8 teaspoon salt; Powdered sugar for dusting the cake, or other toppings (optional); An electric mixer with paddle beaters; A 9-inch cake pan, conventional or springform, and a parchment circle for the bottom

December 14, 2011

Sabbiosa means “sandy,” and that’s a good description of this delightful cake. At first bite it seems dry, but then it melts in your mouth, and you will love its golden hue as well. The cake can be enjoyed plain, simply dusted with confectioners’ sugar, or doused with amaretto or limoncello and a topping of cream and/or fruit and berries. Serve it warm right from the oven; freeze it to pull out when unexpected guests drop in—or (as I do) have a piece for breakfast with cappuccino. All in all, this is a recipe you need to try.

Recipe notes

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