Norwegian Spongecake


Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 whole eggs
  • 2 eggs, separated
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 2 cups sweetened whipped cream
  • Multerberries or other berries


    1. Preheat oven to moderate (350°F.). Grease a round nine-inch cake pan and line the bottom with wax paper. Butter the paper.

    2. In a mixing bowl combine the whole eggs with two egg yolks, the sugar and vanilla. Beat until thick and lemon-colored.

    3. Sift the flour and baking powder together and fold into the egg mixture.

    4. Whip the egg whites until stiff and fold them into the batter.

    5. Pour the batter into the prepared pan and bake for ten minutes. Reduce the heat to 325°F. and continue to bake for about fifty minutes longer, until a cake tester inserted into the center comes out clean.

    6. Let the cake cool. Slice it into four layers. Spread whipped cream between the layers and around the sides. Garnish the cake with multerberries or other berries.