sockerkakor

Sockerkaka, meaning sugar cake in Swedish, is a traditional Swedish sponge cake. It is a light, tender cake made with eggs, sugar and flour, producing a delicate, pale crumb. It is common in Sweden and nearby Nordic countries, and appears in both home-baked and commercial varieties.

Traditional sockerkaka is leavened mainly by air created when eggs and sugar are beaten together until the mixture is pale and fluffy. The batter is usually made by folding sifted flour into the egg-sugar mixture, sometimes with a small amount of milk or melted butter or oil for moisture. Common flavorings include vanilla and a pinch of salt. Some recipes add a small amount of baking powder, but many classics omit it.

The batter is poured into a greased cake pan, traditionally a round pan with a hollow center (a tube pan) to aid browning and even rising, though loaf pans are also used. The cake is baked at a moderate temperature until it is pale, springy, and a toothpick comes out clean.

Sockerkaka is a staple in Swedish home baking and is enjoyed at fika and festive occasions, often served plain or with fresh berries, whipped cream, vanilla sauce, or a light glaze. Variants may include chocolate, citrus zest, or almond extract.