Semolina Cake - "Torcik Grysikowy" In Polish
A moist and flavorful semolina cake with vanilla, perfect for dessert or tea time, topped with warm milk or served with custard or whipped cream.
Ingredients
Instructions
- Preheat oven to 350°F (180°C).
- Separate the eggs.
- Cream together the egg yolks and sugar.
- Add salt, semolina, and vanilla to the yolk mixture.
- Beat the egg whites until stiff and dry.
- Fold the beaten egg whites into the yolk mixture gently.
- Pour the batter into a loaf pan.
- Bake at 350°F (180°C) for 40 minutes or until dry.
- Heat the milk to boiling.
- Once the cake is baked, gradually pour the boiling milk over it until fully absorbed.
- Serve warm or cold with custard sauce or whipped cream.
Tips & Substitutions
For a fluffier texture, ensure the egg whites are beaten until very stiff, as this helps the cake rise. If semolina is unavailable, you can substitute with fine cornmeal, but the texture will vary slightly. Consider adding a zest of lemon or orange for extra flavor. This cake can also be made gluten-free by ensuring all ingredients are certified gluten-free, especially if serving those with dietary restrictions.
Serving Suggestions
Serve this delightful semolina cake warm or cold, paired with a rich custard sauce or a dollop of whipped cream for added indulgence. It makes an excellent dessert after a hearty meal or as a sweet treat alongside coffee or tea. For a unique twist, it pairs beautifully with Poppy Seed And Nut Rolls for a delightful dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F (180°C) for 5-10 minutes. This cake can be enjoyed warm or cold, making it versatile for any occasion.
Nutrition & Diet Analysis (per serving)
Each serving of Semolina Cake - "Torcik Grysikowy" In Polish contains roughly 173 calories, with 2g protein, 28g carbohydrates, and 2g fat. It is an excellent source of vitamin C (23% of the Daily Value). Note that it is relatively high in sodium, at 554mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar in this recipe?
Yes, you can substitute granulated sugar with brown sugar or coconut sugar for a different flavor profile. Just keep in mind that brown sugar may add moisture, which could slightly alter the cake's texture.
What can I do if my cake doesn't rise as expected?
If your cake doesn't rise, it may be due to under-beaten egg whites or not folding them gently enough into the yolk mixture. Make sure to beat the egg whites until they hold stiff peaks and fold them in carefully to maintain the airiness.
Is it possible to make this cake dairy-free?
Absolutely! You can replace the milk with a dairy-free alternative like almond milk or coconut milk. Just ensure that the substitute is unsweetened to keep the flavor balanced.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).