Swedish Sponge Cake (Sockerkaka)
from Swedish Cooking, ICA Test Kitchen
(Like Stacey, I'll put any of my own notes in blue)
2 eggs
3/4 - 1 cup sugar
2 tsp vanilla sugar or grated rind of 1/2 lemon
1 1/2 cups flour
2 tsp baking powder
2 oz margarine or butter (I usually cook with butter, but margarine does it in a pinch)
1/2 cup milk (I suggest baking using whole milk)
Beat the eggs and sugar until pale and thick. Add the desired flavoring, flour and baking powder. Melt the margarine or butter and let cool; stir into the batter. Add milk, a little at a time. Mix well to a smooth batter. Pour into a buttered cake pan (1 1/2 liter - in American, 101 oz or 1 2/3 quarts - basically, I use a regular sized loaf pan) that has been sprinkled with fine dry bread crumbs. Bake for about 45 minutes in a 175 degree Celsius (350 degrees fahrenheit) or until a toothpick inserted into cake comes out dry.
Enjoy!
(Like Stacey, I'll put any of my own notes in blue)
2 eggs
3/4 - 1 cup sugar
2 tsp vanilla sugar or grated rind of 1/2 lemon
1 1/2 cups flour
2 tsp baking powder
2 oz margarine or butter (I usually cook with butter, but margarine does it in a pinch)
1/2 cup milk (I suggest baking using whole milk)
Beat the eggs and sugar until pale and thick. Add the desired flavoring, flour and baking powder. Melt the margarine or butter and let cool; stir into the batter. Add milk, a little at a time. Mix well to a smooth batter. Pour into a buttered cake pan (1 1/2 liter - in American, 101 oz or 1 2/3 quarts - basically, I use a regular sized loaf pan) that has been sprinkled with fine dry bread crumbs. Bake for about 45 minutes in a 175 degree Celsius (350 degrees fahrenheit) or until a toothpick inserted into cake comes out dry.
Enjoy!
posted by Roe at
8:37 PM
4 Comments:
if you use a small loaf pan and fill it halfway with the batter, the cake should rise to within a quarter to 1/8 inch from the top. Also instead of using breadcrumbs on the bottom of the pan, use waxed paper, it lift out. The cake should be buttery and dense; it freezes well as long as its wrapped in wax paper and foil.
By
Anonymous, At
12:19 PM
hey "Me" if you also want recipe for the "twin" to this cake try googling Genoise cake recipe.....it's exactly the same and just as buttery
By
Anonymous, At
12:31 PM
My mother and father lived in Sweden for 5 years and my mother perfected this Swedish sponge from many recipes which she tried. The margarine is definately a NO-NO! But in addition to the milk - add huge dollops of full-fat sour cream. Also - use vanilla sugar not extract. No breadcrumbs - just butter the pan and lightly flour. It's heavenly - you can't eat 1 piece - how about the whole kuglof.
Clara
By
Anonymous, At
8:44 PM
hi, I live in sweden, and I like sockerkaka thats wath we say here. Right now I try to translate a recipe of a "svensk sockerkaka" to english. But I don't understand why it is calls Sponge cake in enlish...
By
elin, At
3:04 PM
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