Potato flour is used in many Polish recipes for a variety of cakes.
This recipe is for a babka (click here for earlier post) using a mixture of wheat flour and potato flour and is adapted from a recipe in my old Polish cookery book.
In the past potato flour was hard to find in England but now you should be able to find it in most Polish shops.
One of my Polish friends in England said she had tried using cornflour in baking when she could not get potato flour but she did not think it gave as good results.
Recently in a repeated radio programme on BBC Radio 4 Extra I heard the late Marguerite Patten say that cooks in Victorian England used potato flour in cake baking on a regular basis.
Ingredients
150g plain flour
1 teaspoon baking powder
100g potato flour
200g butter or block margarine
4 eggs separated
200g icing sugar
Zest of 1 lemon
Juice of 1/2 a lemon
3 to 4 tablespoons of soured cream or yoghurt – Full Fat-Greek style or home-made Yoghurt – click for earlier post)
(I have made this recipe with soured cream and then with my own yoghurt – both turned our super)
Fine Grater – Microplane Graters are Super For Lemon Zest.
Microplane Professional Series
Method
Grease and flour a large babka tin.
Pre-heat the oven to GM4 – 180°C
Mix the flours together with the baking powder and leave to one side.
In a large bowl, cream the butter and the icing sugar until the mixture is pale and fluffy.
Beat in the egg yolks – one by one.
Then beat in the lemon zest and juice.
In a separate bowl beat the eggs white until they are stiff.
Fold the egg whites into the creamed mixture.
Gently fold the whites in the flour mixture.
Place the mixture into the prepared babka tin.
Place the tin in the centre of the oven and bake for around 30 – 40 minutes.
Check with a cake tester.
Remove from the oven and let the cake cool a little.
When cooled – remove carefully from the tin – this is easiest when the cake is nearly cold.
Dust the cake with icing sugar or pour over it a runny icing glaze.
Instructions for those who do not have a babka tin
At the moment (February 2016) Marks & Spencer are selling babka tins at a reasonable price – I bought one to add to my collection!
However if you do not want to go to the expensive but want to try out the cake I have made the cake using 2 types of loaf tins with good results
First using a long narrow tin
and secondly a 2lb loaf tin.
You need to grease and line the tins or use loaf tin liners – I discovered these recently and think they are a boon. You can get them in 2 loaf sizes. They are available in many stores but also you should also be able to find them in the cheaper discount stores.
The cake takes 40 -45 minutes in a pre-heated oven at GM4 – 180°C
Dust the top with icing sugar
Around 1930s
Even better than the cake made with other flour
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