Sponge cake

Spongecake Sponge cake eaten

Hello oven! Since moving back to Denmark from Japan I have had the luxury of being reintroduced to the great wonders of the oven, so here’s a very easy cake recipe.

This is first cake I learned to bake as a kid and the only cake I know the recipe of from the top of my head. It’s a very basic and versatile recipe that works well in layer cakes and could also be altered into other cakes by adding fruit, chocolate, spices or other things.

Fun fact: It’s called a sandcake in Denmark. Does it refer to the fact that sponge cake tastes like sand when dry, I wonder.

Sponge cake

200 g of butter

200 g of sugar

250 g of flour

3 eggs (medium)

1 tsp of baking powder

A couple of drops of vanilla essense or a tsp of vanilla sugar

  1. Preheat the oven at 200 Celsius. Butter your mold and dust it with flour to prevent the cake from sticking.
  2. Measure your flour and mix with baking powder.
  3. Using a mixer (this is a task for machinery rather than handpower) beat butter and sugar together until fluffy. Add in the eggs, one at a time and mix for about 1-2 minutes between each egg. Add vanilla.
  4. Sift and fold in the flour until you have reached a nice smooth and even texture.
  5. Pour into the mold and bake in the middle of the oven for 30-40 minutes. You can check whether it’s baked by poking the cake with a toothpick or similar. If batter sticks, leave the cake in the oven.

Since it’s fall and therefore apple season in Denmark I served the cake with a layer of homemade apple and cinnamon mash, whipped cream and finished off by dusting the top with powdered sugar. You could use fresh berries or other types of jams as well.

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