Lemon Vanilla Sandcake
This is a perfect quick dessert to make if you have potato starch on hand and need to make a great tasting dessert that everyone will love!
Average Rating:
5 / 5, 1 votes

Servings: 12
Prep Time: 15 Minutes
Bake/Cook Time: 30 Minutes


3 egg whites

3 egg yolks

1/2 teaspoon cream of tartar

1 cup softened butter (2 sticks)

Pinch of salt

1 cup 2 tablespoons sugar

1 1/2 teaspoons baking powder

2 tablespoons grated lemon zest

1/2 teaspoon Authentic Foods Vanilla Powder

1 1/2 cup Authentic Foods Potato Starch


Grease a 9 inch round cake pan.  Then set it aside.


Using an electric mixer, beat the egg whites, cream oftartar and 2 tablespoons of sugar until soft peaks form.  Place this mixture in the refrigerator.


Use an electric mixer to cream the butter, 1 cup sugarand a pinch of salt together.  Mix untilwell blended.  Add the egg yolks, one ata time until fully incorporated into the mixture.  Then mix in the lemon zest, the AuthenticFoods Vanilla Powder, the baking powder and the Authentic Foods Potato Starchuntil well blended. 


Fold in half of the egg white mixture untilcombined.  Then fold in the second halfof the egg white mixture.  Pour thebatter into the 9 inch round cake pan. Use a spatula to level the batter in the cake pan.


Place the cake pan in the oven.  Then change the oven temperature to 350degrees Fahrenheit.  Bake in the oven for25 to 30 minutes until the cake is golden brown and a toothpick comes outclean.


Reviewed on 8/3/2011 by Jan
I haven't even made this cake yet because your recipe is unclear. Towards the end, you call for changing the oven temperature to 350 deg. But you didn't say what to set the oven temperature at in the first place.

Authentic Foods on Facebook