Babka Piaskowa (Polish Sponge Cake)
Why this recipe works
- Classic fine crumb: Potato starch gives the cake its distinctive tender, sandy texture while plain flour helps it hold a clean slice.
- Simple, balanced flavour: Butter, vanilla and a little salt keep the sponge fragrant without overpowering its delicate texture.
- Keeps well: The firm but tender crumb stores neatly, making the cake practical for slicing over several days.
Get the most out of this recipe
Texture tips
- Beat the butter properly: Cream the butter and sugar until very pale and airy; this step builds the lift and lightness before the flour is added.
- Fold briefly: Once the dry ingredients go in, fold only until no dry patches remain to avoid a dense or heavy crumb.
- Use room-temperature eggs: Room-temperature eggs blend more easily into the creamed butter, helping the batter stay smooth.
Timing notes
- Short prep, longer bake: Most of the time is hands-off baking; the key active stage is creaming the butter and sugar thoroughly.
- Cool before slicing: Let the cake cool completely after turning it out so the crumb sets and slices cleanly.
Ingredient notes
- Potato starch matters: Potato starch is what gives babka piaskowa its characteristic fine, tender texture, so it is worth using here.
- Sift the dry ingredients: Sifting the flours and baking powder helps them fold in evenly without overworking the batter.
Make-ahead tips
- Bake in advance: The cake keeps well in an airtight container, making it suitable for preparing a day ahead.
- Freeze in slices: Wrap cooled slices well before freezing, then defrost at room temperature for easy serving.
- Refresh gently: If desired, warm defrosted slices briefly in a 160°C (320°F) oven to restore a just-baked feel.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Grease a loaf pan well, then set it aside.
- Sift the plain flour, potato starch and baking powder into a bowl, then stir in the salt. Set aside so it is ready to fold in quickly.
- Beat the butter and caster sugar until very pale and fluffy, scraping down the bowl as needed. This should take 4 to 6 minutes with a stand mixer.
- Beat in the eggs one at a time, mixing well after each addition so the batter stays smooth. Beat in the vanilla extract.
- Add the sifted dry ingredients and fold gently with a spatula just until no dry patches remain. Do not overmix or the cake will lose its lightness.
- Scrape the batter into the prepared pan and level the top. Bake for 45 to 55 minutes, until golden and a skewer inserted into the centre comes out clean.
- Cool in the pan for 10 minutes, then turn out and cool completely before slicing. Serve in neat slices.
Recipe notes
Tips
- For the finest crumb, make sure the butter is properly softened and beat the butter and sugar until very pale and airy before adding the eggs.
- If the batter looks like it is starting to split when adding the eggs, add 1 tablespoon of the sifted flour mixture and continue beating until smooth.
- If you are serving vulnerable groups, use eggs that are within date and store the baked cake promptly once cooled.
Substitutions
- Replace Vanilla extract with Vanilla bean paste for a slightly richer vanilla flavour.
- Replace Caster sugar with Granulated sugar, but beat for an extra minute or two to help it dissolve.
Storage
- Refrigerate up to 5 days
- Store in an airtight container; the cake keeps well at cool room temperature for 3 days or in the fridge for up to 5 days. Freeze slices wrapped well, then defrost at room temperature and refresh in a 160°C (320°F) oven for 5 to 8 minutes if desired.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 10 servings
- Total time: 1h 20min (20min active)
- Difficulty: Easy
- Cuisine: Polish
-
Allergens:
Eggs Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Streuselkuchen (German Yeasted Crumb Cake)
German yeasted crumb cake with a thick buttery streusel topping
Nordic Yule Log Cake (Chocolate Swiss Roll)
Cocoa Swiss roll filled with whipped cream and buttercream
Belgian Chocolate Brownie Torte
Dense chocolate brownie torte with a crisp top
Matcha Castella Cake (Japanese Green Tea Sponge)
Matcha castella sponge cake with honey
Sinterklaastaart (Dutch Saint Nicholas Spiced Almond Cake)
Spiced almond cake with orange zest and apricot glaze
Sernik (Polish Baked Cheesecake with Quark)
Polish baked cheesecake made with quark and vanilla
Clafoutis aux Cerises (Baked Cherry Custard)
Baked cherry custard made with a simple vanilla batter
Vegan Panna Cotta with Coconut Milk and Berries
Vegan coconut panna cotta topped with mixed berries
Thai Custard (Sangkhaya) with Pandan and Coconut Milk
Thai steamed custard flavoured with pandan and coconut milk
Gelato al Limone (Italian Lemon Gelato)
Italian lemon gelato made with fresh zest and juice
Torta della Nonna (Italian Custard and Pine Nut Tart)
Lemon custard tart topped with pine nuts
Klatkager (Danish Pancakes with Strawberry Jam)
Small Danish pancakes served warm with strawberry jam
Christmas Sugar Cookies with Vanilla Butter Dough
Buttery vanilla sugar cookies cut into festive shapes
Torta Paradiso (Light Buttery Sponge Cake from Pavia)
Light buttery sponge cake finished with a dusting of icing sugar
Madeleines (French Shell Cakes with Lemon and Vanilla)
Buttery shell-shaped cakes with lemon zest and vanilla
Air Fryer Snickerdoodles
Air fryer snickerdoodles rolled in cinnamon sugar and baked until puffed.
Sernik Królewski (Royal Polish Cheesecake)
Polish cheesecake with quark filling and cocoa pastry
Caribbean Rum Cake with Dark Rum Syrup
Buttery rum cake soaked with warm dark rum syrup
You might also like
Dutch Salmon Bowl with Baby Potatoes, Cucumber and Mustard Dressing
Salmon bowl with baby potatoes and mustard yoghurt
Air Fryer Breakfast Hash
Crispy air-fryer breakfast hash with potatoes and bacon.
Stoofperen (Dutch Spiced Stewed Pears in Red Wine)
Pears stewed in red wine with cinnamon and cloves
Cajun Red Beans and Rice
Creamy red beans with sausage, served over rice
Fegato alla Veneziana (Venetian Liver with Onions)
Quickly sautéed calf liver served with slow-cooked onions
Spanish-Style Grain Bowl with Chickpeas and Peppers
Spanish-style quinoa bowl with chickpeas and red peppers
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
