Dutch Sand Cake

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Preheat the oven to 175 ° (convection). Beat the eggs with sugar, salt and lemon zest for 3-4 minutes until frothy. Mix the flour and cornstarch, sieve and stir in a tablespoon at a time. Finally stir in the lukewarm butter. Line a loaf pan with baking paper and pour in the batter.
Place the pan in the oven (2nd rack from the bottom) and bake for 15 minutes. Cut into the surface and bake for another 60 minutes. If necessary, switch down to 160 °. Do a chopstick test when the cake is baked through, let it cool down a little, then turn it out.
Turned the right way round, the cake is then dusted with powdered sugar or given a glaze, depending on your mood. Or, as with us, eaten as it is. It really melts on your tongue.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.