Polish Spit Cake (Sękacz)
Sękacz Say it: SEN-kach
Sękacz is a spectacular Polish spit cake, baked by painting thin layers of rich egg batter onto a rotating spit so that each layer sets into a golden ring. The result is a tall, tree-like cake with a crisp, caramelized outside and a tender, buttery crumb within. It is traditionally made for weddings, Easter and family celebrations, and its honeyed vanilla aroma and dramatic shape make it a centerpiece. Slicing reveals the fine concentric rings that give the cake its name.
Polish Spit Cake (Sękacz)
Sękacz
Pronounced SEN-kach
- Serves
- 10
- Prep
- 30 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 45 min
- Level
- Advanced
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Batter
Method
Whisk the flour, potato starch, baking powder and salt together in a bowl. Set aside near the mixer.
Beat the eggs and sugar in a large bowl until pale, thick and doubled in volume, 8–10 minutes. Beat in the honey, vanilla and lemon zest.
Fold in the dry ingredients in three additions, then stir in the cream, then the melted butter. The batter should be thick but pourable, like a heavy pancake batter.
Heat the oven to 400°F (200°C). Set a rotisserie spit in the oven, brush it generously with softened butter and let it heat for 10 minutes; place a drip pan underneath.
With the spit turning, brush a very thin layer of batter over it. Bake until the layer is matte and pale golden at the edges, 3–4 minutes.
Brush on another thin layer and bake again. Repeat until all the batter is used, making 20–24 layers and baking 60–75 minutes in total.
Turn off the oven and leave the cake on the spit for 10 minutes. Remove the spit and stand it upright on a rack; cool completely, about 2 hours.
Slide the cake carefully off the spit, place on a platter and slice thinly to show the rings.
Regional variants
Some Polish cooks flavor the batter with a little rum or orange zest, and home bakers without a spit use a special sękacz pan or a Bundt-style mold, baking thin layers under the broiler.
Cook's notes
- Keep every layer very thin; thick layers slide off the spit and bake unevenly.
- Let each layer turn matte and pale golden before brushing on the next one; this builds the characteristic rings.
- Cool the cake completely upright so the rings stay open and do not compress.
Serve with
Thin slices with strong tea or coffee, or a glass of cold milk; fruit preserves are a traditional accompaniment.
Make ahead and storage
Wrap tightly and keep at room temperature for up to 5 days; the cake slices best when completely cool.
