- If you feel you get a better rise from baking powder you can use →1/4 tsp. baking powder for each egg, it is not necessary for this recipe I don’t use baking powder but I know a lot of you have a problem getting a rise; that said, if you are not carefully blending in the dry ingredients even when you use baking powder you won’t get a rise anyway, read my Notes below!
- If your cake does not rise probably; make sure that you combine the flour by hand and not with a mixer, as you will knock the air out of the cake, and it won´t rise in the oven.
- Also never open the oven door for at least 20 minutes, as your cake will fall, and become flat.
- If your cake sinks in the middle, you probably have baked it to little, each oven is so different so always check with a cake tester.
- WATCH THE VIDEO BELOW HOW TO MAKE THIS NORWEGIAN SPONGE CAKE;
- 6 LARGE EGGS, ROOM TEMPERATURE
- 240 GRAM SUPERFINE OR GRANULATED SUGAR
- 1 TABLESPOON BUTTERMILK OR WATER
- 180 GRAM ALL-PURPOSE FLOUR
- 60 GRAM CORN STARCH, OR POTATO STARCH, SIFTED
- 1 TEASPOON VANILLA BEAN PASTE
- 8 LARGE EGGS, ROOM TEMPERATURE
- 325 GRAM SUPERFINE OR GRANULATED SUGAR
- 2 TABLESPOONS BUTTERMILK OR WATER
- 240 GRAM ALL-PURPOSE FLOUR
- 80 GRAM CORN STARCH, OR POTATO STARCH, SIFTED
- 1-2 TEASPOON VANILLA BEAN PASTE
*NEED TO CONVERT GRAMS INTO CUPS; USE THIS CONVERTER.
NORWEGIAN SPONGE CAKE
- Preheat oven to 350°F (180°C). Grease the bottom of three 8– inch (20 cm) round cake pans and line with parchment paper; Or if you prefer you can use an 8-inch spring-form pan line bottom with parchment paper and spray.
- In a medium bowl, sift the flour and cornstarch or if you use potato starch, and set aside.
- In the bowl of a standing mixer, fitted with the whisk attachment, beat the eggs and sugar on low-medium speed for 1 minute.
- Increase the speed to medium, and continue beating for 5 minutes.
- Add water or buttermilk and beat for another 1-5 minutes on medium-high speed.
- Add vanilla bean paste, and beat for one minute more.
- The batter should be very thick. When the whisk is lifted, the batter should ribbon from it back into the batter in the bowl.
- Pour the batter into a large wide bowl.
- Sift in half the flour mixture. Use a large silicone spatula to stir and fold until only a few streaks of flour are visible.
- Repeat with remaining flour mixture. Make sure to maintain the batter’s volume while folding;
- it is important to not deflate the batter.
- Pour the batter into the prepared pan or pans using a spatula to distribute batter evenly.
- 20 minutes → 3 x 8-inch pans, always check with a cake tester
- 30 minutes for → One springform 9-inch (24cm), always check with a cake tester
- Bake the first two cakes on the middle rack of oven until a cake tester inserted into the center comes out with a few crumbs
- Let the cakes cool in the pan on wire racks for 10 minutes.
- Use a knife to loosen the sides of the cakes and carefully turn them onto wire racks. Peel off the parchment paper and let cool completely.
- Use a sharp knife and scrape away any dark crust on the sides, optional
- If you baked this cake in one springform, Cut the cake into 3 even layers and fill the cake with anything you love.
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