Makes one 18cm cake
140g cake flour
55g wheaten cornflour (wheat starch)
30g vanilla custard powder
1 teaspoon baking powder
250g unsalted butter, softened
140g caster sugar
1/2 teaspoon vanilla extract
2 whole eggs
3 egg yolks
3 egg whites
1/2 teaspoon salt
85g caster sugar
1. Preheat oven to 180°C. Grease and line an 18cm square cake tin.
2. Sift cake flour, cornflour, custard powder and baking powder together and set aside.
3. Cream softened butter and 140g sugar until pale and fluffy. Beat in vanilla, 2 whole eggs and 3 egg yolks until well combined.
4. Beat egg whites and salt until foamy. Gradually beat in the 85g sugar until stiff peaks.
5. Fold 1/3 of the egg white mixture into the butter mixture. Then tip in half of the flour mixture and fold in well. Add the next third of the egg white mixture and fold in. Tip in the remaining flour mixture and fold in until well combined. Finally fold in the remaining third of the egg white mixture.
6. Spread the batter into the prepared tin. Smooth the surface and slightly spread the batter up the sides of the tin so that the centre part is shallower than the sides. This helps to make the baked cake has a more level surface and not dome too much.
7. Bake for about 1 hour, or until cooked when tested with a skewer.
8. Let stand 5 minutes in tin, then turn out onto a wire rack to cool completely.
Taste: Spongy, soft rich butter cake
Consume: Best within 3-4 days
Storage: Store in airtight container at room temperature in cool weather, but best kept in the refrigerator in hot weather (return to room temperature before serving)
Recipe Reference(s): ‘Sandtorte (Viennese Poundcake)’ recipe from The Arizona Republic, USA (September 4, 2004)