All-around sponge cake
https://fannyzanotti.com/all-around-sponge-cake/This tårtbotten really is an all-around sponge cake. I make for everything, from the classic Swedish prinsesstårta [princess cake] to roll cakes. For a layer cake, I like to bake mine in a 20cm cake tin, and then slice it into 3 or 4 layers after it's cooled down. For a roll cake, I usually bake it into a 30x40cm baking tray. Make sure to adjust the baking temperature to 225°C/fan 200°C, and bake the sponge for 5-8 minutes.
Makes 1 20cm cake
Ingredients
- 3 eggs
- 125 g caster sugar
- 1 tsp vanilla sugar
- a pinch of salt
- 2 tbsp whole milk
- 120 g plain flour
- 1 tsp baking powder
Instructions
- Preheat the oven to 175°C/fan 160°C.
- Butter a 20cm-cake tin and line the bottom with baking paper.
- In a large mixing bowl, whisk together the eggs and caster sugar with a pinch of salt until pale and fluffy. Stir in the whole milk.
- Sift in the wheat flour and baking powder. And gently fold into the egg mixture until fully combined.
- Pour the cake batter into the prepared tin, and bake in the preheated oven for approximately 25-30 minutes, or until the cake is lightly golden and a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 5-10 minutes, then unmould and allow to cool completely on a wire rack.
- Once cooled, gently peel away the baking paper from the base of the cake, and use as you wish.
Notes
It is very traditional in Sweden to replace half the flour with potato starch for a lighter sponge - this is not something I usually do, but I will try it next time I bake one.