Sand Cake Recipes

Steps:

• Put the oil in electric mixer bowl, put in sugar, beat the mixture until blended.
• Add the eggs one at a time, beating well after each addition.
• Mix yogurt with water.
• Add flour in thirds alternating with yogurt and water mixture.
• Add baking powder, baking soda and one of the variations mentioned above (or you can be creative and add whatever you like).
• Pour the cake mixture (the mixture shouldn't be thick, it is almost watery in consistency).
• In greased, floured cake pan (I prefer the one with the whole in the middle or a loaf pan for easy cutting).
• Put the cake in COLD oven, set the heat at 180°C, let the cake in the oven until a toothpick inserted in the center comes out clean, about 1 hour.
• Remove the cake from the oven,let it sit for about 10 minutes, remove from pan.
• Let the cake cool on wire rack (or I put the cake in plastic bag and close it while the cake in it so the outer surface of the cake won't be hard, it will be soft instead.
• Optional: You may sprinkle icing sugar on the face before cutting into pieces.
• Serve the cake with orange juice, coffee or hot tea.

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugars together thoroughly.
• Add eggs one at a time, beating thoroughly after each addition.
• Sift starch, cake flour and baking powder together and add, mixing thoroughly.
• Add vanilla and lemon rind, mix batter well, pour into buttered and floured tube pan and bake for 45 minutes or until cake tester comes out clean.
• When cool, remove from pan and sprinkle with powdered sugar. Serve in slices with vanilla ice cream and lingonberries.

Steps:

• Preheat the oven to 350°F. Smear the bottom, sides, and cone of an 8- or 9-inch tube pan with butter and sprinkle with bread crumbs; invert the pan over the sink to remove excess crumbs. Set aside.
• Mix together the flour, cornstarch, baking powder, salt, and spices and set aside. Using an electric mixer, cream the butter with the granulated sugar until light and fluffy, 5 minutes or so. Add the eggs one at a time, continuing to beat. Add the vanilla and beat for another 30 seconds.
• Remove the bowl from the mixer and add the dry ingredients all at once; mix, by hand, until they are well incorporated but no longer. Pour and scrape the batter into the prepared pan; rap the pan sharply against the counter to eliminate any lingering pockets of air. Bake for 45 minutes before checking; the cake is done when it is golden brown and a toothpick inserted in its center comes out clean.
• Remove the cake from the oven and let it rest for a couple of minutes. Run a knife around the edge, cover the pan with a rack, and invert the rack and pan. Cool before serving plain, with whipped cream, or sprinkled with confectioners' sugar if desired.

Steps:

• Crush wafers in large sealable plastic bag with rolling pin. (Or, process in food processor or blender until finely crushed.).
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in whipped topping and half of the crushed wafers. Spoon into 13x9-inch dish; sprinkle with remaining crushed wafers.
• Refrigerate 1 hour or until ready to serve. Decorate with fruit snacks. Store leftover dessert in refrigerator.