Every hostess knows with flour and baking powder. Time to leave the classics and conjure up the cake from … potatoes. Thanks to them, it comes out moist until it melts in the mouth. In turn, light whipping eggs and gentle combination of ingredients is responsible for its fluffiness. Discover the recipe from my grandmother’s notebook.
In potato sponge cake, potatoes, replacing flour, play the main role. Crushed and broken, they interact with all ingredients, give the dough the right structure and make it come out moist, and is also fresh for a long time.
In turn, eggs replace baking powder. When you beat them to a stiff foam, they will raise the whole mass – it is thanks to them that the sponge cake will be high. We complement the whole with sugar, which not only gives sweets, but also stabilizes egg mass.
What ingredients do you need to make a potato sponge cake? Here is the exact list:
- 300 g of cooked potatoes;
- 100 g cukru;
- 3 eggs.
To make a potato sponge cake, first squeeze the cooked and cooled potatoes through the press. You can also knead them to a smooth mass.
In the next step, beat the yolks with sugar so that a fluffy, light mass is formed. Start adding them to potatoes.
Then beat the proteins to a stiff foam and mix them gently into the other ingredients. Mix the whole briefly – it is thanks to this that the sponge cake will not fall.
Pour the prepared dough into the mold lined with baking paper. Bake them in an oven preheated to 180 degrees for 30-40 minutes – to a dry stick. Finally, cool the baking on the grid.
Potato sponge cake will perfectly match with cream, chocolate or fruit cream. It will therefore be ideal for a layered dough, while you need to double the amount of ingredients.
See also:
Even healthier than Skyr or Kefir, but little known in Poland. It is worth eating for breakfast
Ewa Wachowicz’s recipe for currant dough. They are decorated with a delicate top like a cloud
Cucumbers in this version may surprise you, but you haven’t eaten better. I have a recipe from my neighbor
