Recipe: Swedish ‘Sockerkaka’ Sponge Cake


I realise this is a bit of a departure from my previous healthy living post but I just downloaded last week’s photos from my camera and wanted to share this recipe with you. Sockerkaka (meaning: Sugar cake) is incredibly popular in Sweden and it is the perfect cake to whip up when you have unexpected company as it’s so simple to make and pretty much all the ingredients are cupboard staples. I made this last week when my friend and her daughter came over, it took me no more than ten minutes to mix up the batter once the kids had gone to school and then I could get on with my work while it was baking in the oven. You could add other flavours such as cocoa powder or lemon juice and zest but this is the original (and in my opinion the best) recipe:

3 eggs
180 g caster sugar
1 tsp vanilla essence
50 g butter
100 ml milk
220 g plain flour
2 tsp baking powder
1 pinch of salt

Preheat the oven to 175 degrees. Whisk together the eggs, sugar, and vanilla essence until white and fluffy. Melt the butter and stir in the milk, then add that to the mixture. Combine the flour, baking powder and salt in a separate bowl and carefully fold into the batter. Pour into a prepared ring cake tin and bake in the middle of the oven for 25-30 minutes.

20 thoughts on “Recipe: Swedish ‘Sockerkaka’ Sponge Cake

  1. I reckon this is exactly the same kid of recipe my mum used to make for the unexpected visitors or when we craved something sweet. She would add cocoa into half of the batter and then pour the brown into cream creating two colours cake in no time, hassle free. I also could not help myself laughing, when you wrote your healthy post and then I saw this πŸ˜€

  2. I love sockerkaka, but have never made it myself. I didn’t realise that there was so little butter in it – definitely going to make this recipe! Do you have to use one of those bundt tins, or do you think you could just make it in a regular tin – and if so, roughly what size?

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