SWEDISH SOCKERKAKA

Today its -9 degrees outside and the sun is shining bright and all of the rabbits on my backyard is laying down (we have like a whole family living there together with a pheasant and some hedgehogs), sunbathing their tummies. This is Swedish winter when it is at its best. However, I watch the sun from inside my office today due to massive loads of schoolwork. It’s time for completing the written assignments for these two courses and it takes up time. But I need to make time for a walk in the sun later today, I desperately need some vitamin D on my winter-tierd face.

sockerkaka

This is one of many Swedish “sockerkaka”, or sponge cake recipes, and its one of those classical things you never grow tired of. I love it when I have some sockerkaka left the day after, and then I fry it golden in a pan with butter and eat it with of loads jam (cloudberry-jam or rhubarb is amazing) and a dollop whipped cream. Top-of-the-world-feeling couldn’t get easier!

This version makes a great cake-base because it doesn’t crumble, so no annoying crumbles in the icing. This is the “plain-verision”, aka no additional flavorings because I used it to make Dammsugare, but just throw in anything you fancy. Lemon or cinnamon would be great!
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Ingredients 
0,5 cup boiling water
1,5 cup plain flour
2 tsp baking powder
1 tsp vanilla essence
3 eggs
1,5 cup caster sugar
 
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This is how to make it
Preheat the oven to 175 degrees. Beat sugar and eggs until white and fluffy. Add in the boiling water under constant whisking, stir in the vanilla essence and lastly sieve in flour and baking powder. Make sure the batter is smooth and that there is no lumps to be seen.
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Line a cake tin with baking paper in the bottom, grease the sides with butter and scatter coconut on them so the coconut stick and prevent the cake from sticking to the sides. Pour in the batter and bake for 30 min until completely cooked. Let it cool before removing it from the tin.

4 Comments Add yours

  1. Wow ! this sounds so easy 🙂 Definitely will be trying this.
    Your place sounds so lovely with all the little rabbits, hedgehogs and pheasant, how lovely, great that they are enjoying the sun and warming their tummies 🙂

    Like

    1. Its so versatile also, just put in whatever you want. Berries, chocolate, spices you name it.
      I love my backyard, always watch all the animals while I’m studying and sometimes the pheasant follows me around on my morning walks, people look on you kind of funny when your walking your bird 😉

      Like

  2. I’ve never heard of this- it looks delicious!

    Liked by 1 person

    1. Thank you, its a real traditional basic recipe 🙂

      Liked by 1 person

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