Today we had a rainy everning here and the romantic weather craved for something light and sweet along with coffee. I immediately decided to bake this smooth sand cake. As its name calls, its texture is slightly on the grainy and puffy side in comparision to the normal butter cakes we have. That is why its delight is also different and lovely.
200 gms self-raising flour
Vanilla essence 1 teaspoon
1 tablespoon cornflour
1 cup caster sugar
1/2 cup milk
150 gms butter
Preheat oven at 180 degrees Celcius.
Beat butter with sugar until nice and smooth texture. Beat in eggs one by one. Add vanilla essence and beat nicely.
Sift dry ingredients together and fold into the butter and egg mixture. Fold in milk gradually.
Pour into the prepapred pan and bake for about 30-35 minutes.