This is one of the most popular Polish summer desserts! Great for breakfast, afternoon tea or after dinner. You can make it with any fruit you have handy. Favorites include strawberries, fresh plums, rhubard or mixed berries 🙂 Just top off with powdered sugar and I promise it will be heavenly!
Polish Strawberry Pound Cake
Servings
8
servingsPrep time
15
minutesCooking time
45
minutesIngredients
5 eggs
1 cup sugar
1 cup all-purpose flour
½ cup potato starch
pinch of salt
½ cup vegetable oil
1 teaspoon baking powder
1 pound strawberries
½ cup powdered sugar
Directions
- Preheat your oven to 350 degress F and generously grease and flour a round pan. Shake out excess flour and set aside.
- Wash and dry the strawberries. Remove the stems.
- Combine flour, potato starch and baking powder in a bowl.
- Using a mixer, whisk the egg whites with a pinch of salt on medium high speed, slowly incorporating the sugar one tablespoon at a time. Whisk until stiff and glossy.
- With mixer on low speed, add egg yolks one at a time followed by half of the dry mixture (flour, starch and baking powder). Once incorporated, slowly add remaining dry mixture.
- Slowly drizzle in the oil.
- Scrape down the sides and bottom of bowl and stir again on medium speed until well-combined and beat for another minute.
- Transfer batter to pan and place whole strawberries on the top of the batter. Do not push them down (they will slightly sink on their own while baking).
- Place in heated oven and bake for 40-45 minutes or until a wooden skewer inserted in the center of the thickest part of the cake comes out clean or ideally with a few moist crumbs. Do not overbake or it will be dry!
- Let cool for about 20 minutes and powder with sugar.
- Enjoy 🙂
Rose
Hi what size pan did you use?
Hungry Lilies
Usually an 8 inch springform pan. You can also use a 9 inch just decrease the bake time slightly 😉