Traditional Cakes

Traditional Polish Sand Cake (Babka Piaskowa)

Name: Traditional Polish Sand Cake (Babka Piaskowa)
Total time: 130 min
Ingredients: For the cake:; Coarse wheat flour (krupczatka) – 2 cups; Margarine – 250 g; Large eggs – 5; Gellwe Icing Sugar – 1 cup; Milk – 7 tbsp; Gellwe Baking Powder – 1 sachet (15 g); Gellwe Lemon Flavouring – 1 vial

130 min.

Medium

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Ingredients:

For the cake:

Coarse wheat flour (krupczatka) – 2 cups
Margarine – 250 g
Large eggs – 5
Gellwe Icing Sugar – 1 cup
Milk – 7 tbsp
Gellwe Baking Powder – 1 sachet (15 g)
Gellwe Lemon Flavouring – 1 vial

A traditional Polish sand cake with a delicate, light and crumbly texture and a subtle hint of lemon. Made with Gellwe Baking Powder and Gellwe Lemon Flavouring, this classic homemade cake is wonderfully buttery and soft. Perfect for Easter celebrations, family gatherings or enjoying with a cup of tea or coffee.

Preparation instructions:

1.

Beat the egg yolks, sugar and margarine together until smooth and creamy.
2.

Add Gellwe Baking Powder, flour, milk and Gellwe Lemon Flavouring to the mixture. Mix thoroughly until well combined.
3.

Finally, gently fold in the egg whites, whisked until stiff peaks form.
4.

Transfer the batter to a trapezoid-shaped loaf tin and bake in an oven preheated to 180°C for 45 minutes.

Important: To prevent the cake from collapsing after baking, leave it in the oven with the door open for at least 30 minutes. Do not remove the cake from the oven and place it somewhere too cold or draughty.
5.

Once removed from the tin, dust the cake with icing sugar if desired.
6.

Enjoy!