Norwegian Cream Cake (Bløtkake) Recipe
Ingredients
- For the Sponge Cake:
- 4 large eggs (room temperature)
- 150 grams (¾ cup) granulated sugar
- 120 grams (1 cup) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- For Soaking the Sponge:
- 150 milliliters (⅔ cup) whole milk or orange juice
- For the Filling and Topping:
- 500 milliliters (2 cups) heavy whipping cream
- 2–3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 300–400 grams (2 cups) fresh strawberries
- Optional (for extra flavor):
- Strawberry jam or vanilla custard for layering
Instructions
- 1
Preheat your oven to 175°C (350°F).
- 2
Line a 22cm (9-inch) springform pan with baking paper.
- 3
Crack 4 room-temperature eggs into a large mixing bowl.
- 4
Add 150 grams (¾ cup) granulated sugar.
- 5
Beat the eggs and sugar together for 6–8 minutes, until pale and fluffy.
- 6
Sift together 120 grams (1 cup) all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
- 7
Gently fold the dry ingredients into the egg mixture until just combined.
- 8
Pour the batter into the prepared cake pan and smooth the top.
- 9
Bake for 25–30 minutes, or until golden and springy to the touch.
- 10
Remove from oven and cool completely on a wire rack.
- 11
Once the cake is fully cooled, slice it horizontally into 2 or 3 even layers.
- 12
In a small bowl or jug, measure out 150 milliliters (⅔ cup) of whole milk or orange juice.
- 13
Lightly brush each sponge layer with the liquid to moisten it.
- 14
In a chilled bowl, pour 500 milliliters (2 cups) of heavy whipping cream.
- 15
Add 2–3 tablespoons of powdered sugar and 1 teaspoon vanilla extract.
- 16
Whip the cream until medium-stiff peaks form.
- 17
Wash and slice 300–400 grams (2 cups) of fresh strawberries, reserving some for the top.
- 18
Place the bottom sponge layer on a serving plate or cake stand.
- 19
Spread a layer of whipped cream over the sponge.
- 20
Scatter sliced strawberries over the cream.
- 21
Repeat with the remaining sponge layers, cream, and berries.
- 22
Spread cream over the top and sides of the cake.
- 23
Decorate the top with whole or halved strawberries.
- 24
Chill the assembled cake for at least 1 hour before serving.
- 25
Serve cold and eat the same day for the best taste and texture.
