Traditional Polish Cream Cake Recipe

Name: Traditional Polish Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. flour; 1/4 c. cornstarch; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1 c. sugar; 2/3 c. skim milk; 2 egg whites; 1/3 c. corn syrup (light); 1 tsp. vanilla; 1/2 c. pecans; 1 c. coconut, shredded

Servings: persons

1 c. flour
1/4 c. cornstarch
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
2/3 c. skim milk
2 egg whites
1/3 c. corn syrup (light)
1 tsp. vanilla
1/2 c. pecans
1 c. coconut, shredded

1
Spray 2 (9-inch) round baking pans.
2
Preheat oven to 350u00b0. In a large bowl, combine flour, cornstarch, baking powder and salt.
3
In a medium bowl, using a wire whisk, stir sugar and milk until blended.
4
Add egg whites, corn syrup and vanilla.
5
Stir until thoroughly blended.
6
Do not beat egg whites first. Gradually add egg white mixture to flour mixture; stir until smooth.
7
Add pecans and coconut and blend well.
8
Pour into pans. Bake for 30 minutes.

823

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. flour, 1/4 c. cornstarch, 1 1/2 tsp. baking powder, 1/2 tsp. salt, and more.

Yes, Traditional Polish Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Traditional Polish Cream Cake

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