These miniature loaves have a fine, sandy texture thanks to the high amount of cornstarch. Adapted from "Classic Cakes Tempting Tortes."

Sandcastles

Ingredients

• 3/4 cup unsalted butter, melted and cooled, plus more for greasing miniature loaf pans
• 1 cup sugar, separated
• 3 eggs
• 1/4 teaspoon vanilla
• 1 teaspoon finely grated lemon rind or 1/4 teaspoon lemon extract
• 1 cup self-rising flour
• 1 cup cornstarch
• 1/16 teaspoon salt

Procedure

1. Preheat oven to 325 degrees F. Butter 8 miniature loaf pans and line the bottoms with parchment paper.
2. Remove 4 teaspoons of the measured cup of sugar, and place in a separate bowl for garnish.
3. Place the remaining sugar with the eggs, vanilla and grated lemon rind in a bowl of a stand up mixer set over simmering water. Stir until the mixture is warm and the sugar is dissolved. Place bowl in a stand up mixture and attach a whip. Whip on medium high speed until light and fluffy, and pale in color, about 5 to 7 minutes. Sift the flour, cornstarch and salt together. Fold the flour into the eggs a cup at a time, then add in the butter in two parts, stirring until thoroughly incorporated. Divide the batter among the prepared pans. Sprinkle each with a little of the reserved 4 teaspoons sugar for garnish. Bake until golden and firm to the touch, about 25 minutes. Cool slightly, then unmold to cooling racks.

Notes

 

Content by Renee Shelton. Recipe adapted from Suthering, Jane. Classic Cakes Tempting Tortes. Santa Rosa: Cole, 1993. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 13, 2020.