This traditional Norwegian celebration cake (translation: soft cake) is part of my childhood in a way that no other food is. My grandmother, aunts, and mother all baked it regularly when I was growing up and then my mother passed the recipe on to me. Nowadays when we go on holiday to Norway, it’s my cousins who make the bløtkake and no doubt they have passed the recipe down to their children as I will to mine.
My mother is a great cook and loved introducing her British friends to Norwegian specialities, but when she was first married to my (English) father she also learnt to do an excellent Sunday roast and many other British recipes. She would make a bløtkake for our birthdays and if friends were coming round. For a few years she ran a small catering firm specialising in parties and weddings, and this cake was probably what her customers requested the most. I can remember helping her with deliveries sometimes which involved me sitting in the passenger seat of her car with the cake in a container on my lap, hoping we didn’t have to brake suddenly.
The cake is not complicated or difficult to make. It uses a fatless sponge so you needn’t feel guilty about the amount of cream required to make this cake delicious and special. I made it recently for my youngest son’s 18th birthday.
You will need an 8″ or 9″ springform cake tin, greased and base-lined.
- 5 large eggs
- 125g caster sugar
- 125g self-raising flour
- 300ml (or more) double or whipping cream
- Fruit: strawberries, raspberries, blueberries or banana or combinations of these. I’m sure you will come up with other wonderful fruit ideas, depending on the season. The one above was a mixture of raspberries and blueberries. I also can’t give you quantities but I’m sure you’ll manage
- Juice or milk for moistening the sponge
- Pre-heat a conventional oven to 150ºC
- Whisk the eggs and sugar (ideally in a mixer or using an electric hand whisk) for 8-10 minutes (depending on the power of your whisk) until thick and very pale in colour. When you lift the whisk the mixture will leave a trail like a ribbon
- Then fold in the flour; do this gently to keep in as much air as possible
- Pour the mixture into your prepared tin and bake in the baking oven (see above for conventional oven temp) for about 25-30 minutes. Check it at 20 minutes and maybe turn it round so the “other” side is nearer to the back. If using a conventional oven, don’t even think about opening the door until it’s been in for 20 minutes. It is done if it springs back when pressed down gently with your finger
- Cool on a rack for at least 10 minutes before turning it out of the tin. Leave it to cool upside down
- When the cake is cold slice through the middle horizontally so you have two pieces. Even better, slice it into three layers. In fact, I wish I’d done this for my son’s cake and will definitely do it next time. It makes a more impressive, moist and luscious cake. You may need more cream but given it’s a cake based on having lashings of cream, who’s going to quibble about that?
- You need to moisten the sponge layers before filling the cake. You can use juice from the fruit (I had frozen raspberries which released a lot of juice after defrosting); or a little diluted elderflower cordial; or milk. We’re only talking about a couple of dessert spoonfuls
- Whip the cream
- Sandwich the cake together with the cream and fruit. Be generous with both
- Finally, spread the rest of the whipped cream thickly over the whole cake and decorate with a little more fruit
- It is customary to cut a circle in the middle of the cake and slice it from there. If it’s a birthday cake, the round piece can be saved for the birthday boy or girl
One more thing: if you don’t eat the whole cake at first sitting, and it is definitely best when fresh, make sure you store it in the fridge.
My mother has read this post and passed on a tip which finishes the cake off nicely: keep back a little cream for piping round the bottom. As you can see from the photos, mine has a bit of a gap and would have been improved hugely if I had done this. What can I say, except I clearly haven’t inherited my mother’s knack for presentation.