Sockerkaka
Sockerkaka: light Swedish sponge cake baked in a fluted tin
Sockerkaka, 'sugar cake', is the everyday sponge of Swedish homes, baked in a tall fluted ring tin and served in slices with coffee, or with berries and cream in summer; nearly every Swedish child bakes one with a grandparent. It is light and buttery with a crisp, golden outside. A common mistake is opening the oven before 35 minutes, which makes the cake sink. Chef's tip: butter the tin and dust it with fine breadcrumbs, as Swedish cooks do, so the cake releases cleanly and gets a crisp crust.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the cake
- 3 eggs
- 9 oz sugar
- 3 ½ oz buttermelted, plus extra for the tin
- ¾ cup milk
- 9 oz plain flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 tbsp fine dry breadcrumbsfor the tin
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Method
0/6 doneStep 1: Heat the oven to 350°F (fan 300°F). Butter a 1.5 litre fluted ring tin and dust with 2 tbsp fine dry breadcrumbs.
Step 3: Stir ¾ cup milk into 3 ½ oz butter and fold in, with 1 tsp vanilla extract and 1 tsp lemon zest.
Step 4: Sift in 9 oz plain flour and 2 tsp baking powder and fold until smooth. Pour into the tin.
Step 5: Bake for 40–45 minutes, until risen and golden and a skewer comes out clean. Common mistake: opening the oven early; it sinks.
45 minStep 6: Cool in the tin for 10 minutes, then turn out.
10 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 4 g
- Carbs
- 36 g
- Fat
- 11 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sockerkaka take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of sugar?
- Caster sugar, same amount.
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