Air-leavened sponge cake
Preparation time
Cooking time
Total time
This is the cake my mother taught me to make. It is simple to make and can be varied in a number of ways. It is not a very high cake but tends to have a somewhat dense crumb, and should have a thin layer of crunchy crust on the top.
Recipe type: Cake
Cuisine: Swedish
Serves: 8
  • 3 medium eggs
  • 300 ml caster sugar
  • 50 grams butter, melted
  • 300 ml flour
  1. Pre-heat the oven to 175C (160C fan).
  2. Butter a 23 cm cake tin.
  3. Put the eggs and sugar in a bowl and whisk until pale and fluffy (about 3 minutes with an electric whisk at maximum speed).
  4. Pour in the melted butter and the flour, and fold in, taking care not to lose too much air.
  5. When completely incorporated, pour the batter into the cake tin.
  6. Cook in the middle of the oven for 40-45 minutes.
  7. Let cool completely before cutting (about 1 hour).
Recipe by Edinburgh Foody at