sand cake

Babka Piaskowa: Polish Bundt ‘Sand Cake’

eggs, medium

(4 oz, 115-125 g) butter

(150 g) sugar

(4.25 oz, 120 g) flour

(4.25 oz, 120 g) potato flour

flat tsp baking powder

tbsp light cream (18-30% fat)

vanilla

salt

lemon

butter and breadcrumbs,

sugar,

[Before you start] Make sure that all of...

[Before you start] Make sure that all of the ingredients (especially eggs, butter and cream) get a chance to warm up (at a room temperature), for at least 30 minutes before baking.

Separate egg yolks from egg whites, set aside.

Whisk butter and sugar together, until sugar dissolves...

Whisk butter and sugar together, until sugar dissolves completely and the mass becomes white and fluffy. This took me roughly 8 minutes using a planetary mixer.

As you continue whisking, gradually add in one...

As you continue whisking, gradually add in one yolk at a time. (If you add the yolks too quickly, the mass will curd up. This shouldn’t affect the flavour though). Once you’re out of yolks, change the whisking attachment for a flat beater.

Sift both flours with baking powder into a...

Sift both flours with baking powder into a separate bowl/container. As you continue mixing, gradually add these dry ingredients into our ‘sugar &amp; egg’ mass. 

Add 3 tablespoons of cream and ground vanilla...

Add 3 tablespoons of cream and ground vanilla beans. Mix everything together for 20 minutes with the food processor until well combined.

In a separate bowl, beat the egg whites...

In a separate bowl, beat the egg whites with a pinch of salt, until stiff peaks form. 

Add stiff egg whites into the dough, together...

Add stiff egg whites into the dough, together with grated lemon zest. Combine everything gently by hand, with a spatula or a spoon. 

Grease the bundt mold (or loaf pan) with...

Grease the bundt mold (or loaf pan) with butter, dust the inside with breadcrumbs or flour. Pour the dough into the mold.

Bake for 60 minutes at 320ºF (160ºC), without...

Bake for 60 minutes at 320ºF (160ºC), without fan-assist. To check if babka is done, poke it with a toothpick. If it comes out dry, that means the cake is ready. If not, check again in 10 minutes.

Remove the cake from the mold while the...

Remove the cake from the mold while the form is still hot (don’t burn yourself though!).

Once babka cools, sprinkle it generously with icing/powdered...

Once babka cools, sprinkle it generously with icing/powdered sugar. Alternatively, you can make some icing and pour it over the cake.

A classic Sand Cake recipe, that is simple and easy, resulting in a dense yet light and fluffy cake. This is a basic recipe, which can easily be adjusted to your taste, and the secret lies in adding cornstarch. If you prefer a less dense and fluffier cake increase the amount of cornstarch and then reduce the wheat flour by the same amount. This can also easily be turned in to a gluten-free cake by substituting the wheat flour for cornstarch. For this recipe substitute the wheat flour for 300g of cornstarch. This a perfect cake accompanied by a cup of tea or coffee. All ingredients should be at room temperature.

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Babka Piaskowa: Polish Bundt ‘Sand ...

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Babka Piaskowa: Polish Bundt ‘Sand ...

Sand Cake

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