Swedish Sponge Cake
- 40 min
- 1 kaka
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Ingredients
kaka
Amounts in the steps are for the original recipe.
Method
Heat the oven to 175 °C and butter and crumb (desiccated coconut works) a 2-litre or 24 cm cake tin.
Whisk 3 eggs and 3 dl sugar until fluffy. Mix 3.5 dl flour, 2 tsp baking powder and 2 tsp vanilla sugar and stir into the egg mixture. Bring 1.5 dl milk with 50 g butter to the boil and stir it in. Pour the batter into the tin.
Bake straight away in the lower part of the oven for 30–40 minutes. Test with a skewer: the cake is done when it comes out dry.