A tall Scanian cake of eggs, sugar and potato starch that is traditionally built up in thin layers on a rotating spit over an open fire. Serve it with strong coffee.
Spettekaka (Swedish Egg and Potato Starch Cake)
Baking
Cakes cupcakes
Vanilla: Extract
Medium
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A crisp, dry, lightly sweet cake of eggs, sugar and potato starch with fine ridged layers and a thin white icing. This is our home adaptation, baked layer by layer in a pan because a spit is not practical. Makes 1 8-inch tall cake in about 1 hr 55 min.
Prep
40 min
Cook
75 min
Total
1 hr 55 min
Yield
1 8-inch tall cake
Diet
Gluten free
Ingredients
Adjust yield
8-inch tall cake
Scales from a half to a double batch; give a bigger batch a little more time.
- 6 (300 g)eggs, large, separated, room temperature
- 1 ½ cups (300 g)granulated sugar
- 9 oz (250 g)potato starch, sifted
- 1 tsp (5 ml)vanilla extract
- 1 pinchsalt
- 1 ½ tbsp (20 g)unsalted butter, for the pan
- 1 cup (120 g)powdered sugar
- 1 ½ tbsp (20 ml)water
Baking tools for this recipe
Instructions
- Heat the oven to 425 F (220 C). Butter an 8-inch (20 cm) springform pan and line the base with parchment.
- Beat the egg yolks with half the sugar and the vanilla for 5 minutes until very thick and pale. Whip the whites with the salt to soft peaks, add the remaining sugar gradually and whip to stiff, glossy peaks.
- Fold the whites into the yolks in three additions, then sift the potato starch over the top and fold it in gently until no streaks remain.
- Spread about 60 ml (4 tablespoons) of batter in a very thin layer in the pan. Bake 4 to 5 minutes until the surface is dry and golden at the edges.
- Spread the next layer of batter over the first and bake again for 4 to 5 minutes. Repeat until all the batter is used, about 12 to 14 layers.
- After the last layer, reduce the oven to 250 F (120 C) and dry the cake in the pan for 20 minutes. Cool completely in the pan, then release.
- Whisk the powdered sugar and water into a thin icing. Spread over the top and let it set 20 minutes before slicing with a serrated knife.
Tips
- The layers must be very thin; thick layers bake into a soft sponge instead of the dry, crunchy texture.
- Sift the potato starch to avoid lumps.
- Slice with a serrated knife and a sawing motion; the cake is brittle.
- Bake each layer until fully dry so the eggs are cooked; do not taste raw batter.
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Recipe FAQ
How long does it take to make spettekaka (swedish egg and potato starch cake)?
Plan on 40 minutes of prep and 1 hour 15 minutes of cooking. The recipe makes 1 8-inch tall cake.
How should I store spettekaka (swedish egg and potato starch cake)?
Store in an airtight tin at room temperature up to 2 weeks.
Can I make spettekaka (swedish egg and potato starch cake) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Made with VanillaGoods
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