Fika! Sockerkaka - sponge cake

Here is a recipe for a big, lovely sponge cake. It is moist and light, not "spongy" at all... We have been baking this one for a long time, it is our family's go-to recipe when we fancy something comforting and seriously yummy, but not outrageously unhealthy, complicated or expensive.  

This cake contains little fat, and can be made with either butter or margarine. I always use butter in my baking! Always whisk eggs and sugar for a good long time, until it is really pale and fluffy, and remember to grease and dust the mould very thoroughly!

This recipe will suit a 1.5 - 2 litre mould.


50 g butter

1.5 dl water
3 eggs
3 dl sugar
2 tsk vanilla
1 tbsp lemon juice
3 dl flour
3 tsp baking powder


Melt butter with water in a pan and set aside. Whisk eggs and sugar until very light and fluffy. Add vanilla and lemon juice. 

Sift in flour mixed with baking powder. Stir in the somewhat cooled butter & water mixture.

Pour the batter into a greased and breaded/flour dusted cake mould. Bake low in the oven for 40-45 minutes, at 175 degrees C. 
(350 F) 

Sponge cakes may seem a little boring and unglamorous in comparison to cupcakes, macaroons and cheesecakes (especially with that unfortunate sounding name it has been given in English!). 

However a good sponge is a real ace to have in one's repertoire, as they are lovely to serve with tea and coffee for an old fashioned coffee klatch, and unpretentious and modest enough for an everyday fika. It won't steal the show if you serve it along with something a bit more rich or frilly, such as pastries or strongly flavoured biscuits or tarts. But it will hold its own and complement and nicely round off anything it is served next to.  


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