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It is time to write out the recipe for another cake! This is not actually my cake, it came from some Swedish cultural society website years ago. Which? I don’t know, the recipe was printed out and verbally translated and adapted for me by my friend Anna. I copied it down in my notebook but it is getting rather ragged so it is high time to digitize it. My apologies for plagiarism, my only defence is that with so many other recipes on the web, the three people that visit are probably not here for the taste of Sweden.

Swedish Strawberry Cake

Sponge cake:

  • 4 eggs
  • 2oo ml sugar
  • 100 ml wheat flour
  • 75 ml potato flour
  • 1 1/2 tsp baking powder

Fillings and decorations:

  • ripe banana mushed with spoonful of sugar
  • frozen strawberries mushed with several spoons of jam
  • whipping cream (beat cream with a few spoonfuls of sugar)
  • fresh strawberries for top off the cake

Grease and sprinkle breadcrumbs in a 26cm diameter form pan. Beat eggs and sugar well. Sift two flours and baking powder together than blend into the egg mixture. Pour the mixture into the pan and bake in the lower part of the oven at 350F for less than 40 minutes. Let the cake cool down then slice into three layers. Banana mixture goes between bottom two layers. On top of the second layer spread strawberries with jam than some whipped cream over it. Put the top layer on then ice the whole cake with whipping cream. Place strawberries on top of the cake like they are little gnomes (this is very important).

Archive photo – don’t cut the strawberries, I just got a little deconstructive there

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