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      RECIPE TITLE "Polish Easter Almond Babka"
    Source: Deseret News (Salt Lake City) , Mar 5, 2008 by Howie Rumberg Associated Press

    yields Makes one 12-cup Bundt caketime Start to finish: 75 minutes (45 minutes active)difficultyeasy

    Good sponge cake is light and springy. And you need a light touch to make it -- a touch I acquired through wasting many eggs.

    The most crucial step in making this cake is gently folding the whipped egg whites into the creamy yolk batter. Overmixing will deflate the egg whites, resulting in a dense cake that won't rise well.

    Because of its flexibility, the best tool for folding is a rubber spatula. The technique is simple, but it can take some practice to master.

    Starting in the center of the bowl, slice to the bottom of the batter with the spatula, then gently pull toward you and lift the spatula up, turning the spatula over and folding the yolk mixture over the whites. Turn the bowl about a quarter-turn and repeat. Continue just until the whites are just blended.

    Another thing I learned that will make things much easier is to line your pan with bread crumbs after buttering it. The cake will easily slide out of even the most elaborate Bundt pan.

      RECIPE INGREDIENTS

    • 1 tablespoon butter
    • 1/4 cup plain bread crumbs
    • 10 egg yolks, room temperature
    • 1 1/4 cups powdered sugar, sifted, plus more for garnish
    • Juice and zest of 1 lemon (about 1/4 cup juice and 1 tablespoon zest)
    • 1/4 teaspoon almond extract
    • 1 cup potato starch
    • 5 egg whites, room temperature
    • 2/3 cup ground almonds
    • Sliced almonds, for garnish

      RECIPE METHOD

    Preheat oven to 350 F. Use the butter the coat the inside of a 12- cup Bundt or fluted cake pan. Sprinkle the bread crumbs over the butter and swirl to coat evenly.

    Use a stand mixer with the paddle attachment to mix the yolks and powdered sugar on medium for about 2 minutes, or until it looks a deep creamy yellow.

    Mix in the lemon juice and zest and the almond extract. Lower the speed and add the potato starch. Mix until fully incorporated, about 2 to 3 minutes. Pour batter into a large bowl and set aside.

    Wash and dry the mixer bowl. Using the mixer's whisk attachment, beat the egg whites on high until the form firm peaks, about 3 minutes.

    Use a spatula or large spoon to gently fold about a quarter of the egg whites into the batter. Mix in the ground almonds. Fold in the remaining egg whites, being careful not to overmix.

    Transfer the batter to the prepared pan. Bake for 30 minutes, or until a toothpick inserted comes out clean.

    Cool in the cake in the pan for 5 minutes, or until the sides start to pull away. Invert the cake onto a cooling rack and cool completely.

    To serve, dust with powdered sugar and decorate with sliced almonds. Should be made a day ahead and stored at room temperate, wrapped tightly in plastic wrap. Recipe adapted from Zofia Czerny's "Polish Cookbook," 1961
    Copyright C 2008 Deseret News Publishing Co.

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