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.
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!
1,5 cup plain flour
2 tsp baking powder
1 tsp vanilla essence
1,5 cup caster sugar
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.