Biszkopt – Sponge Cake using Potato Flour

Biszkopt is a fat free sponge cake which means it does not have any butter, margarine or oil in it – just eggs, sugar & flour.

This recipe in my Polish cookery book is described as oszczędna which means economical and compared with many of the recipes which use 4 or more eggs it is.

I used this recipe to make  a cake which is very popular in Poland  –  rolada  which is a  roulade or roll.

I was really pleased with this  recipe & think I  will continue to use this the most.

Ingredients

40g potato flour

3 tablespoons of plain flour

1 teaspoon baking powder.

2 eggs separated

65g icing sugar plus 1 tablespoon of icing sugar & extra for dusting.

2 tablespoons of boiling water

Also you need a tin 23 x 32cms & 3 sheets of greaseproof paper

Fillings

Jam

Lemon Curd – This is very English but I am sure it would be loved in Poland –

Marks & Spencer’s Sicilian lemon curd is superb!

 

Butter Cream filling of your choice – I used coffee & rum here.

Method

Pre-heat oven to GM 4 – 180°C

There are lots of steps in this recipe &  after several trials, I have given the steps in the order I found worked the best.

Grease and line a  23 x 32cms baking tin – you can also grease the paper on the upper side – I have found this does make it easier to remove the cake.

Mix together the potato flour, plain flour and the baking powder.

Whisk the egg whites until they are stiff then add in 1 tablespoon of icing sugar and whisk again.

Whisk the egg yolks until they are pale then add the 2 tablespoons of boiling water and whisk again, add the icing sugar and whisk till the mixture is  pale and creamy.

Gently fold in the flour mixture.

Fold in the stiff whites.

Pour the mixture into the baking pan & bake for around 15 minutes or until golden brown.

Remove from the oven and lightly dust with icing sugar then turn this out onto a sheet of greaseproof paper also dusted with icing sugar.

 

Place another piece of greaseproof on top of this and roll up the cake (starting with a short side) with the paper.

Leave this to cool.

Unroll the cake and spread with jam, lemon curd or a butter cream filling of your choice & then roll up the cake again.

Dust the cake  with icing sugar.

Rolada with lemon curd

 

 

Blue edged plates 1930s Allertons Ltd

Sandwich plate H&K Tunstall

Rolada with jam

 

Coffee & Rum Butter Cream

Ingredients

2 egg yolks

100g icing sugar

120g of butter

2 tablespoons of strong coffee

2 tablespoons of rum

Method

Make some strong coffee using 20g of ground coffee and boiling water and then strain it and leave to cool.

(You can of course use  instant coffee – my mother used Camp coffee years ago & it is still available)

 

 

Beat the egg yolks, butter & icing together

Add the coffee & rum and mix well in.

You can add a little more icing sugar  if you think the mixture is too soft.

 

 

Sandwich plate H&K Tunstall