This Italian Potato Starch Pound Cake recipe was highlighted at the Great Chefs Tasting Party in 2000, and I have been making it ever since.
Pound Cake, whether made with flour or potato starch, is definitely not classified as healthy considering it has one pound of butter, but this Sabiosa recipe tastes very light compared to regular pound cake. The Brandy in the recipe gives it a nice aroma without a significant brandy flavor.
Enjoy this pound cake at room temperature, toasted, or topped with berries and whipped cream. Bring this pound cake to a gathering, and you are sure to impress!
Tips for a great Italian Potato Starch Pound Cake
The directions say to let cool completely in pan before removing. This is VERY important. I can tell you from experience that if you rush this step, your cake will be very crumbly and not hold together well.
This recipe will produce one large or two small loaves. If you choose one large loaf, make sure the parchment overhang is at least a couple of inches, as the cake will rise quite a bit and overflow the pan if the parchment is not there to contain it. You can see how much overhang I left in the picture above. On this same topic, make sure the rack above the pound cake is not too close.
I have tried to find out why this is called Italian Pound Cake and why it is called Sabiosa, with no luck. The best I can find is that Swedish pound cake calls for Brandy, and Sand Cake often uses corn starch or potato flour. There are not many recipes out there that call for Potato Starch and Brandy, so identifying the history is difficult. In any case, this version tastes wonderful.
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Italian Potato Starch Pound Cake (Sabiosa)
Ingredients
- 1 pound butter softened
- 2 ¾ cup potato starch
- 1 ¾ cup sugar
- 4 eggs
- 1 tbsp baking powder
- 3 tbsp brandy or cognac
- 1 ½ tbsp vanilla extract
Instructions
- Preheat oven to 300°F.
- Prepare one large or two small loaf pan with greased parchment, allowing the parchment to overhang on the sides.
- Cream butter and sugar.
- Mix in eggs one at a time.
- Stir in the liquor and vanilla.
- Sift together the potato starch and baking powder and stir into the batter until just incorporated.
- Pour into loaf pan and bake for 55 minutes, without opening the oven door.
- Check for doneness by inserting knife. Bake a little longer if necessary until knife comes out clean, but do not overbake.
- Cool completely in pan. Lift out of pan using the parchment overhang.
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