Sockerkaka – Swedish Sponge Cake
Cost: ~€1.70, not including frosting/topping
Preparation time: ~40 minutes
Calories: ~300 per slice, not including frosting/topping
Happy Sunday folks – as promised, here’s the wonderful birthday cake I made for my wife. It’s a Swedish “sockerkaka”. A lot of countries have their own type of “sponge” cake. In England we have a Victoria Sponge. The French have a Giénoise, the US has a pound cake and then there’s Sweden, with this, which literally translates as “sugar cake”. Each recipe varies a little in ingredients and preparation, but at its heart the result is the same – a deliciously soft, moist, “spongey”, and relatively simple cake. My wife isn’t a huge fan of elaborate, chocolatey concoctions and has been eating this cake on her birthday for many years. She even told me that the one I made was “almost as good as her mother’s”, so I guess that’s a good thing . In true summer fashion, when the weather is hot, you don’t want something heavy – fresh berries and cool whipped cream were added to this light cake, making this perfect for celebrations and other special occasions out in the summer sun.
Fortunately we had a couple of friends over the next day who were more than willing to oblige in taking a large slice of cake each. As delicious as the cake is with all the cream and sugar in the buttercream eating it all between us probably wouldn’t have been a good idea! The addition of my home-made strawberry jam on top of the buttercream made for a wonderful strawberry flavour in the middle too.
The non-crayfish dinner went well – I served us a big puddle of creamed potatoes with lots of butter, fresh chives and parsley, a nice pile of roasted tomatoes, the tournedos steak and a green peppercorn sauce. A more than adequate alternative to crayfish, in my humble opinion! I hadn’t cooked with green peppercorns before so I added rather too many which made for an interesting chomping experience, and the mash was a bit over blended which meant it was not quite so solid as I normally like, but it was still a lovely meal.
I hope you’re all having a good weekend and enjoying the last few remnants of summer. I can’t believe we’re already mid-way through August! The leaves are soon going to be falling off the trees, the blue skies will be turning grey – still though, Paris is lovely in Autumn. I look forward to taking some nice photos to share with you all! I actually have a place in mind where I’ve only been once before, several years ago, which presents some wonderful photo opportunities so I’ll be heading out there when I have a spare moment.
Enjoy the post everyone, and have a wonderful day!
- 250g Caster Sugar
- 3 Eggs
- 2tsps Vanilla Sugar
- 2tsps Baking Powder
- 75g Butter
- 100ml Water
- 160g Plain Flour
You’ll also need
- An Electric Whisk
- Start off by preheating the oven to 175 degrees Celsius. Grease and flour two sandwich tins, about 20cm in diameter. Whisk together the eggs and sugar using the Electric Whisk until pale and increased in volume.
- Whisk in the vanilla sugar and baking powder. Add in the flour and continue whisking before melting the butter in a pan with the water. When the butter has completely melted, pour into the batter and continue whisking until everything is well mixed.
- Divide the batter between the two tins and then transfer the tins into the oven. Bake for about 25-30 minutes, testing by sticking the cake with a fork or small skewer after about 25 minutes. Remove when the skewer comes out clean.
- Turn out and allow to cool before sandwiching with the filling of your chice. In this case I sandwiched the cakes with home-made strawberry jam and buttercream, and I topped the cake with whipped cream and strawberries.