Swedish sponge cake with four flavours

sponge cakes

The name of this cake should be sugar cake because that’s the translation of “sockerkaka”. But now it’s sponge cake by some reason, so let’s use that. This is a classic Swedish sponge cake with four different flavours to choose from. Lemon, raspberry/cardamon, marblecake (chocolate) and pineapple/coconut.

It’s long time ago I baked sponge cakes. I saw the Nordic ware bundt pan in the store, and really had to buy it! It was so beautiful! I don’t like plain sponge cake but I thought I could bake a sponge cake with 4 different flavours. And they came out really! The only problem was that I thought that some icing sugar on the top will make nice photos, but I was so wrong. The sugar really destroyed the look. I wasn’t going to post the photos and the recipe now, but the awesome flavour of the cake made me to share the recipe with you anyway. Try and see if you like it!

I made twice the batter because of the pan, but the recipe is for one normal size cake. Choose one of the flavours and add to the batter. The batter recipe is inspired from this, but I have decreased the butter and increased the sugar.

My favourite is of course raspberry and cardamom! If you have seen my other recipes you have probably noticed my obsession with raspberries haha. I am talking about the raspberry caves, the raspberry cheesecake and the swiss roll.

Recipe for swedish sponge cake with four different flavours

  • 3 eggs
  • 2.5 dl sugar
  • 75 g salted butter, melted
  • 1 dl milk
  • 3 dl flour
  • 1.5 tsp baking powder
  • 2 tsp vanilla sugar
  • 1 lemon, zest
  • 1.5 tbsp cacao powder mixed with 1/3 of the batter
  • 2 slices canned pineapple and 2 tbsp coconut chips
  • 10 raspberries and 1 tsp grinded cardamom seeds

Preheat the oven to 175 degrees C. Grease a cake pan with butter and coat with flour.

Melt the butter, pour in the milk, and let it rest until rest of the batter is ready. Whisk eggs and sugar for around 5 minutes until fluffy.

Mix the dry ingredients in a bowl and sift them into the batter. Turn the flour mix into the batter gently with a spoon or a spatula.

Add the milk and butter mixture, and carefully blend the batter. Add the optional flavour and pour into the pan. (If you want to make the marble cake, mix the cacao with 1/3 of the batter. Pour the yellow batter first, and then carefully pour the chocolate on top. Use a knife or spoon to gently stir in the batter to get the desired pattern.

Bake for approx. 30-40 minutes, until golden brown. Try with a toothpick to see if its ready.

If you chose the lemon flavour, you could coat the cake with a lemon syrup while the cake still is warm. Boil 1 dl sugar and add 1 dl sugar. Mix until the sugar is dissolved. Let the syrup cool, and then add juice from half a lemon to it. Use a brush to coat the cake generously. Enjoy!

Variation ideas for this fika

You got one batter here and four different fillings. Try any other fruit you have at home. Maybe apples with cinnamon? Full chocolate? Orange?

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