SOCKERKAKA | Swedish sponge cake

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar fat content.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while brown sugar adds a richer flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and can be used for moisture.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 370°F (185°C).

Sift together flour, salt, and baking powder to ensure there are no lumps.

Oil the cake mold thoroughly, getting into every nook and cranny.

Combine butter and sugar in a mixing bowl and whip on high for 5 minutes, scraping down halfway through.

Add both eggs and whip on high for another 5 minutes, scraping down in the middle.

Gently add half of the flour mixture and mix until just combined, leaving some streaks of flour.

Pour in all of the milk and vanilla extract, stirring gently to combine.

Add the remaining flour mixture and mix gently by hand to avoid overmixing until no lumps remain.

Pour the batter into the prepared mold, distributing it evenly and smoothing the top with a spoon.

Tap the mold against the countertop to release air bubbles.

Bake in the oven for 20-25 minutes, checking for doneness at the 15-20 minute mark.

Perform a toothpick test to check if the cake is done; it should come out clean with a few crumbs.

Let the cake rest upside down in the mold for about 10 minutes.

Gently loosen the cake from the mold by tapping it and flipping it over.

Dust the cooled cake with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens