Norwegian Birthday Cake (Blotkake)
Yield
servingsPrep
15 minCook
40 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 |
eggs
separated |
*
|
|
| ¾ | teaspoon |
cream of tartar
|
|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 2 | cups |
heavy whipping cream
|
|
|
strawberries
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 |
eggs
separated |
*
|
|
| 3.8 | ml |
cream of tartar
|
|
| 355 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 473 | ml |
heavy whipping cream
|
|
| 0 |
strawberries
optional |
*
|
Directions
In a bowl beat egg whites until foamy.
Add cream of tartar and beat until stiff peaks form.
Gradually beat in sugar. Set aside. Beat egg yolks until thick and lemon colored.
Stir in water and vanilla.
Sift flour twice with baking powder.
Stir flour into egg-yolk mixture by hand, until thoroughly combined.
Fold in egg-white mixture.
Pour mixture into 2 (8-inch) round parchment-lined cake pans and bake at 350℉ (180℃) about 30 to 40 minutes, or until wood pick inserted in center comes out dry.
When cool, divide each cake into 2 layers. Whip cream.
Save enough whipped cream to decorate outside of cake.
Add crushed strawberries with juice to rest of whipped cream.
Then spread on top of layers.
Each serving contains about: 382 calories; 108 mg sodium; 172 mg cholesterol; 20 grams fat; 45 grams carbohydrates; 6 grams protein; 0. 05 gram fiber.
This sponge cake is also delicious on its own or as a base for fruit and whipped cream.
