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Small sponge cake

A sweet sugar cake made with Finnish style without butter.
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Course Dessert
Cuisine Finnish
Servings 6
Calories 147 kcal

Equipment

  • 1 6-inch cake pan (14-16 cm)

Ingredients
  

  • 3 eggs
  • ½ cup sugar measure by glass
  • 2 tablespoon potato starch
  • cup all-purpose flour
  • 1 teaspoon butter
  • 1 tbs bread crumbs

Instructions
 

  • Grease your pan. Add a thin layer of bread crumbs.
  • Crack your eggs in one of the glasses. Pour an equal amount of sugar into the next one. Measure 70% of wheat flour in the third glass and fill the rest with potato starch.
  • Whisk the eggs and sugar to white and fluffy. This takes at least 7 minutes. Whip with a lower speed and increase to the middle speed.
  • Sieve the flour and gently turn them into foam. Mix very gently into an even batter.
  • Pour your batter into the greased pan. Bake at 350 F for 35 minutes on the lower rack in the oven.
  • Test your cake is done with a toothpick. If it comes out clean you can take your cake out. Drop the cake from one foot high directly hot from the oven. This makes air tunnels and you don´t get a sunken middle.

Notes

Use this sponge cake to make a layer cake with fresh berries and whipped cream or eat as it is with vanilla custard. 

Nutrition

Serving: 1servingCalories: 147kcalCarbohydrates: 26gProtein: 4.5gFat: 3gSugar: 17g
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