Bløtkake
A layered sponge cake with light whipped cream and sweet berry flavors make for a delectable and light treat. And the sponge helps to soak any excess liquid and really makes for it to taste that much better. A big reason for my love for this cake is the whipped cream.
Servings 12 slices
Calories 295kcal
Equipment
- 1 9” springform pan
- Parchment paper
- 1 large serving plate
Ingredients
- 5 Large eggs room temperature
- 3/4 cup sugar 175 g
- 1/2 tsp vanilla
- 1/2 tsp orange extract
- 1 1/2 cups all purpose flour sifted 180 g
- 1 tsp baking powder
- 2 1/2 cups heavy cream 600 ml
- 1 tsp salt
- 2 1/2 Tbsp confectioners sugar
- 1/2 cup milk 120 ml
- Strawberry Jam for assembly
- Mixed fresh berries to decorate
Instructions
- Preheat the oven to 325°F (165C)
- Cut a piece of parchment paper into a 9 inch circle so that it fits perfectly into the bottom of a 9 inch springform pan. Trim a little more if needed. Butter the pan sides and all then place the parchment in and butter it as well.
- Using a stand mixer with the whisk attachment, whisk the eggs, vanilla, orange extract, and sugar for 6-8 minutes until it forms stiff peaks when the whisk is removed. Now sift the flour and baking powder into the egg mixture and using a rubber spatula, gently fold it into the batter until just combined.
- Next, pour the batter into the prepared pan and place onto a sheet tray. Place into the oven on the middle rack and bake for 35-45 minutes, or until golden brown. Once done, remove and allow the cake to cool completely.
- Now, clean that bowl and whisk and reattach them to the stand mixer. Add the heavy cream, salt, and confectioners sugar. Whisk on medium speed for 3 minutes or until stif peaks form. Place in the fridge to hold until the cake is cooled.
Nutrition
Serving: 1slice | Calories: 295kcal | Carbohydrates: 26g | Protein: 5g | Fat: 19g | Fiber: 1g | Sugar: 10g
