Torta Sabbiosa – Sandy Cake

Torta Sabbiosa – Sandy Cake


Six tbs. butter
pinch of baking soda
Six tbs. extra fine sugar
3 oz. potato starch
3 oz. white flour
Three eggs separated
parchment paper, greased

How to make the Torta Sabbiosa – Sandy Cake:

Whip the butter with the sugar until it reaches a creamy consistency. Add three egg yolks, one at a time, then sift in the flour, baking soda, potato starch, and a pinch of salt. Beat the egg whites till stiff, then add to the batter. Mix well and place in a 10-in. cake pan lined with buttered parchment paper, leveling the top—Bake at 350 F for about 30 mins.

If wrapped in aluminum foil, this cake keeps several days. It is best if eaten the day after baking.

Serves 4-6

Torta Sabbiosa – Sandy Cake is a recipe from Lombardy and Veneto

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at