Norwegian Cream Cake (Bløtkake) Recipe

Ingredients

• For the Sponge Cake:
• 4 large eggs (room temperature)
• 150 grams (¾ cup) granulated sugar
• 120 grams (1 cup) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• For Soaking the Sponge:
• 150 milliliters (⅔ cup) whole milk or orange juice
• For the Filling and Topping:
• 500 milliliters (2 cups) heavy whipping cream
• 2–3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 300–400 grams (2 cups) fresh strawberries
• Optional (for extra flavor):
• Strawberry jam or vanilla custard for layering

Instructions

1. Preheat your oven to 175°C (350°F).
2. Line a 22cm (9-inch) springform pan with baking paper.
3. Crack 4 room-temperature eggs into a large mixing bowl.
4. Add 150 grams (¾ cup) granulated sugar.
5. Beat the eggs and sugar together for 6–8 minutes, until pale and fluffy.
6. Sift together 120 grams (1 cup) all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
7. Gently fold the dry ingredients into the egg mixture until just combined.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 25–30 minutes, or until golden and springy to the touch.
10. Remove from oven and cool completely on a wire rack.
11. Once the cake is fully cooled, slice it horizontally into 2 or 3 even layers.
12. In a small bowl or jug, measure out 150 milliliters (⅔ cup) of whole milk or orange juice.
13. Lightly brush each sponge layer with the liquid to moisten it.
14. In a chilled bowl, pour 500 milliliters (2 cups) of heavy whipping cream.
15. Add 2–3 tablespoons of powdered sugar and 1 teaspoon vanilla extract.
16. Whip the cream until medium-stiff peaks form.
17. Wash and slice 300–400 grams (2 cups) of fresh strawberries, reserving some for the top.
18. Place the bottom sponge layer on a serving plate or cake stand.
19. Spread a layer of whipped cream over the sponge.
20. Scatter sliced strawberries over the cream.
21. Repeat with the remaining sponge layers, cream, and berries.
22. Spread cream over the top and sides of the cake.
23. Decorate the top with whole or halved strawberries.
24. Chill the assembled cake for at least 1 hour before serving.
25. Serve cold and eat the same day for the best taste and texture.