Typical Swedish sponge cake is the one we call Tiger cake. The pattern is the reason to the name… It is a soft but still creamy, simple cake. To avoid a sponge cake to get dry and stay soft; 1. make sure to take it out of the oven on time (never wait too long)), 2. if you don’t eat the whole cake day one, store it in the freezer and defrost the pieces before you are going to eat them.
Ingredients (1 cake):
- 7 oz butter
- 1 cup granulated sugar
- 3 eggs
- 1 2/3 cup all purpose flour
- 1 tsp baking powder
- 2/5 cup milk
- bread crumbs
- 2 tbs cocoa powder
- 1 lemon (peel)
Butter a rectangular baking pan (loaf pan size) and add bread crumbs so the butter is covered. Pre heat the oven to 350ºF.
Mix butter and sugar in a bowl. Whisk it together shortly with an electric hand mixer. Add the eggs, one by one and mix it all together.
Mix flour and baking powder in another bowl before adding into the butter and sugar mixture. Add the milk and mix it all together.
Now you should divid the batter into two. Therefore, place 1/3 of the batter into another bowl, add the cocoa powder into that bowl and mix. In the other bowl, where you have the 2/3 batter, add the lemon peel and mix together.
Now pour half of the lemon flavored batter into the baking pan, then the cocoa flavored batter on top and then the rest of the lemon flavored batter. Use a fork and carefully stir a bit in the baking pan to create a pattern between the two colored batters.
Bake the cake for approximately 50-60 minutes. You can stick a baking stick in the middle of the cake and no batter should be seen on the stick. Let it shortly cool down before cutting into slices.