Traditional Polish Cream Cake
A light and airy Polish Cream Cake featuring a delicate sponge layered with coconut and pecans, perfect for celebrations or afternoon tea with a delightful nutty sweetness.
Ingredients
Instructions
- Spray 2 (9-inch) round baking pans with cooking spray.
- Preheat oven to 350°F (175°C).
- In a large bowl, combine flour, cornstarch, baking powder, and salt.
- In a medium bowl, using a wire whisk, stir sugar and milk until blended.
- Add egg whites, corn syrup, and vanilla to the milk mixture.
- Stir until thoroughly blended.
- Gradually add the egg white mixture to the flour mixture, stirring until smooth.
- Add pecans and shredded coconut and mix well.
- Pour the batter into the prepared pans.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of nutmeg or cinnamon to the batter. If you don't have pecans, walnuts or almonds can be excellent substitutes. For a lighter cake, use egg whites from larger eggs. Ensure that the egg whites are whipped to stiff peaks for added volume. This cake pairs wonderfully with a side of Cabbage Slaw Dressing Recipe for a refreshing contrast.
Serving Suggestions
Serve slices of the cream cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs well with fresh fruits like strawberries or raspberries for a refreshing touch. This cake also complements a cup of coffee or tea beautifully, making it an ideal dessert for gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Traditional Polish Cream Cake contains roughly 396 calories, with 11g protein, 37g carbohydrates, and 24g fat. It is an excellent source of protein (23% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1256mg per serving (55% 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 whole eggs instead of egg whites?
Using whole eggs will change the texture and density of the cake, making it richer and denser. If you prefer a lighter cake, stick with just the egg whites as specified in the recipe.
What can I substitute for skim milk?
You can substitute almond milk, coconut milk, or any other non-dairy milk for skim milk if you prefer a dairy-free option. Just ensure that the milk you choose is unsweetened to maintain the cake's balance of flavors.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains binding agents like xanthan gum to maintain the cake's structure.
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).