Sponge Cake (Babka Piaskowa)Beginner
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Sponge Cake (Babka Piaskowa)

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Babka piaskowa is a classic sponge cake made with butter, eggs, sugar, flour, and starch, resulting in a light yet slightly crumbly texture. The characteristic "sandy" crumb comes from the balance of flour and starch, which keeps the cake tender without being heavy.

This cake is typically served plain or lightly dusted with powdered sugar. It keeps well for several days, making it suitable for preparing ahead. Babka piaskowa is often served for family gatherings, holidays, or as a simple everyday cake to accompany coffee or tea.

By Karel R.
Total1 hr 5 mins
Prep20 mins
Cook45 mins
Servings10
DifficultyBeginner

Preparation

7 steps · tap a step to mark it done

  1. Beat softened butter with sugar until pale and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla and salt.

  2. In a separate bowl, mix flour, potato starch, and baking powder.

  3. Add dry ingredients to butter mixture in batches. Mix gently until smooth and uniform. Do not overmix.

  4. Grease a bundt or loaf pan thoroughly and dust lightly with flour or starch. Transfer batter into pan and level surface.

  5. Preheat oven to 350°F (175°C).Bake for 45-50 minutes, until toothpick inserted in center comes out clean.

  6. Remove cake from oven. Let cool in pan for 10 minutes, then turn out onto rack to cool completely.

  7. Dust with powdered sugar before serving if desired. ENJOY!

Cook’s note

Ingredients should be at room temperature.
Do not overmix batter after adding flour.
Cake slices best once fully cooled.
Can be flavored with lemon zest or cocoa if preferred.

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