Why should the batter be stirred so long?

The 1914 recipe uses no leavening – the air you stir into the butter, sugar and eggs is the only thing that makes the cake light. That is why Schønberg Erken specifies that the batter should be stirred for about 1 hour.

How long does the sand cake take in total?

Reckon on around 130 minutes: roughly 1 hour of stirring and roughly 1 hour of baking in a hot oven, plus time to prepare the mold and cool.

Why potato starch and not wheat flour?

Potato starch gives the sand cake its characteristic dry, "sandy" and crumbly texture. The recipe uses equal parts butter, confectioners' sugar and sifted potato starch – 250 grams of each – to 4 eggs.

How should the mold be prepared?

The mold should be well greased and dusted (with, e.g., flour or bread crumbs) before the batter is poured in, so the cake releases easily after baking.

Sand cake

A large sand cake (sandkake) baked in a mold from equal parts butter, confectioners' sugar and potato starch with four eggs, stirred very long and baked about 1 hour in a greased and dusted mold.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 569 (falt i det fri)

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About the dish

The large sand cake baked in a mold was a festive cake that got its characteristic crumbly texture from potato starch alone. Erken stresses the long stirring time – in 1914, without an electric mixer, this was an hour of hand work.

How to make it

1
Stir butter and sugar
Stir the butter white with the confectioners' sugar.
2
Add eggs and starch
Add the eggs one at a time, alternating with the sifted potato starch.
3
Stir long
Stir the batter smooth and long – the original says one hour; with a stand mixer 15–20 minutes is enough, until the batter is very pale and airy.
4
Bake
Pour the batter into a greased and dusted mold and bake in a hot oven, about 175 °C (345 °F) for roughly 1 hour. Test with a cake tester before taking the cake out.

Changes from the original

"Potetesmel" is called potato starch, confectioners' sugar is specified, the stirring time is kept but can be shortened with a stand mixer, and the baking temperature is given in degrees (hot oven ≈ 175–190 °C (375 °F)).

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 569) → 1949 (korrekturlest, s. 668)~25% av teksten endretfjernetlagt til

4 egg 250 gr. smør 250 gr. potetesmel 250 gr. ~~melis. Smørret~~ melis Smøret røres hvitt med sukkeret, ~~tilsættes~~ tilsettes eggene ett efter ett og vekselvis med det ~~sigtede~~ siktede mel. Røres til ~~sammenkant~~ samme kant 1 time. Stekes i smurt og ~~strøet~~ strødd form i varm ovn ca. 1 time.

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Frequently asked questions

Why should the batter be stirred so long?: The 1914 recipe uses no leavening – the air you stir into the butter, sugar and eggs is the only thing that makes the cake light. That is why Schønberg Erken specifies that the batter should be stirred for about 1 hour.
How long does the sand cake take in total?: Reckon on around 130 minutes: roughly 1 hour of stirring and roughly 1 hour of baking in a hot oven, plus time to prepare the mold and cool.
Why potato starch and not wheat flour?: Potato starch gives the sand cake its characteristic dry, "sandy" and crumbly texture. The recipe uses equal parts butter, confectioners' sugar and sifted potato starch – 250 grams of each – to 4 eggs.
How should the mold be prepared?: The mold should be well greased and dusted (with, e.g., flour or bread crumbs) before the batter is poured in, so the cake releases easily after baking.

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