Sand Cake Recipe

250 g

3/4 cup

3

1 teaspoon

2 tablespoons

1 1/4 cups

2/3 cup

Unsalted butter

Caster sugar

Eggs, lightly beaten

Vanilla essence

Brandy or sherry

Self-raising flour

Rice flour

• Preheat oven to moderate 180^oC. Brush a deep, 23 x 13 x 7 cm loaf tin with melted butter or oil, line base and side with paper, grease paper.
• Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy.
• Add the eggs gradually, beating thoroughly after each addition. Add essence and brandy, beat until combined.
• Transfer the mixture to a large mixing bowl.
• Using a metal spoon, fold in the sifted flour.
• Stir until just combined and the mixture is almost smooth.
• Spoon mixture into prepared tin; smooth surface. Bake for 45-50 minutes or until skewer comes out clean when inserted in centre of cake.
• Leave in tin 10 minutes before turning onto wire rack to cool.
• Dust with sifted icing sugar, if desired.