Classic Sand Cake
|Granulated sugar||180 Gram (3/4 Cup)|
|Vanilla extract||1⁄4 Teaspoon|
|Grated lemon peel||1⁄2 Tablespoon (Peel Of 1/2 Lemon)|
|Self rising flour||125 Gram (1 Cup)|
|Cornstarch||125 Gram (Scant 1 Cup)|
|Butter||180 Gram, melted (Scant 1 Cup)|
|Powdered sugar||1 Tablespoon, sifted|
Grease a 12x4-inch (30x10-cm) loaf pan and line with waxed paper; grease paper.
Preheat oven to 375°F (190°C).
Put eggs, granulated sugar, vanilla, lemon peel and salt in a medium bowl set over a saucepan of hot water on low heat.
Beat until pale and creamy.
Do not let mixture become warmer than lukewarm.
Remove mixture from heat; beat until cooled.
Sift flour with cornstarch; fold into cooled egg mixture.
Stir in butter.
Turn batter into prepared pan.
Bake 40 to 45 minutes or until a skewer inserted in center comes out clean.
Cool on a rack.
Remove lining paper from cooled cake.
Dredge top of cake with powdered sugar.