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.
Recipe by My Man's Belly at