How to Make a Viennese Pound Cake – Sandtorte

by Pamela

bundt cake recipes, bundt cake, vienna, pound cake, dessert recipes

After our recent trip to Vienna, I couldn’t resist making this light and airy pound cake recipe called a Sandtorte. It’s the perfect slice of sweetness to have with your morning coffee or a cup of tea.

Bundt cake recipes are usually pretty heavy and sweet, and who doesn’t love them for that? But sometimes you want a piece of cake that’s not too sweet and doesn’t sit in your stomach like a ton of bricks – this is that cake.

I belong to something called The Clandestine Cake Club. While the name makes it sound all cloak and dagger mysterious, it’s really a group of women that meet once a month and drink and eat cake. Unlike those book clubs that make you sound all snooty and intellectual when they’re really just a disguise for getting out of the house and drinking…that’s exactly what cake club is. Each month there’s a theme and we bring a cake that matches the theme. This month was bundt cake recipes.

This Viennese bundt cake recipe is light and airy

After my recent trip to Vienna and enjoying all those Viennese desserts, how could I not bring something that was reminiscent of my trip?

This bundt cake is ridiculously easy to make. The hardest part about making it is whipping the egg whites and then folding them into the batter. Not exactly hard, just a little time consuming. But all that whipping and folding pays off when you see that tall bundt cake and then bite into its light and airy inside.

The other thing I really like about this recipe is that you don’t have to top it with anything more than a dusting of powdered sugar. Of course, if you really wanted to make it a bit more decadent you could make up a rum glaze, poke a few holes in the top of the cake and pour that boozy liquid all over it. That would make this delicious cake a spectacular cake. (If you were so inclined to to do that. 😉 )

So break out your bundt pan and make this light and airy treat. You totally deserve it!

How to Make a Viennese Pound Cake - Sandtorte
Prep time
Cook time
Total time
Light and airy, this pound cake is makes for a light dessert or the perfect pairing for a a cup of coffee or tea. Leave it plain or add a topping.
Recipe type: Dessert
Cuisine: Viennese
Serves: 6-8
  • 1¼ Cups Butter (softened to room temperature)
  • 1 Cup Sugar (divided)
  • 5 Large Eggs (separated)
  • 1½ Teaspoons Vanilla Extract
  • 1⅓ Cups Flour
  • ⅓ Cup Cornstarch
  • Salt
  1. Butter and flour your bundt pan (make sure to get into all the nooks and crannies so your cake doesn't fall apart when you try to dump it out of the pan)
  2. Pre-heat oven to 350 degrees Fahrenheit.
  3. In a large metal, or glass, bowl beat egg whites until they're frothy then add ½ cup of sugar to them. Continue to beat the egg whites until they are shiny and stiff peaks form (stiff peaks are when you pull up the beater and the egg whites come to a point and stay standing up).
  4. Carefully scoop the egg whites into another bowl and set them aside.
  5. Add butter to the bowl you just used for the egg whites and beat it until it's creamy and lighter in color (about 2 minutes).
  6. Now add the remaining ½ cup of sugar and beat until the whole thing is light and airy (about 4 minutes) and add in the egg yolks. Continue beating the mixture until everything is well mixed.
  7. Take the bowl out of the mixer and set aside.
  8. Sift the flour and cornstarch together into a bowl and add a pinch of salt to the mix.
  9. Gently fold the flour mixture into the the butter and egg mixture.
  10. Now gently fold the egg whites into that mixture.
  11. Once everything is mixed together, pour it into your prepared bundt pan (resist the urge to spoon the batter into your mouth).
  12. Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean.
  13. Remove from oven and let cool for 10 minutes before taking the cake out of the pan to cool completely.
Let the cake cool completely before topping with powdered sugar or whatever topping you may want to use on it.


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MyMansBelly December 24, 2014 at 3:05 pm

Thanks Adam, I’m so glad to hear that you liked it!

adam seessel December 24, 2014 at 2:33 pm

great recipe and great idea! this viennese descendant thanks you!

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