Egg-white sponge cake / Silver cake (Sølvkake / Silverkaka) from The Nordic Baking Book (page 426) by Magnus Nilsson and Richard Tellström

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • racheljmorgan on February 01, 2025

    Despite the author's ringing endorsement that he would never willingly bake this retro cake, I decided to try it to use up some egg whites. Pulled out at 26min instead of recommended 40 (internal 202F). There's not much to it. It's just like a lightly sweet scone. Not bad but not compelling. Drier next day. I put half in the freezer to make trifle, etc with perhaps Valentines Day.

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