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Äggakaka (Swedish Egg Cake)
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Äggakaka (Swedish Egg Cake)
Äggakaka, a traditional Swedish egg cake, is a delicious and moist dessert made with eggs, sugar, and flour. It's often served with whipped cream, fruit preserves, or a dusting of powdered sugar. This recipe yields a rich and creamy cake with a beautiful golden crust. Perfect for special occasions or as a treat for the family. Äggakaka is a versatile dessert that can be enjoyed any time of the year, whether it's a cold winter evening or a warm summer day. The cake's simplicity and elegance make it a great addition to any meal or gathering.
Time Cook
30
Level
Intermediate
Calories
320
Allergens
Eggs, Gluten, Dairy
Ingredients
4 large eggs
Eggs
140 Calories
1 cup
Granulated Sugar
770 Calories
1.5 cups
All-purpose Flour
195 Calories
1/2 cup
Unsalted Butter, melted
100 Calories
1/4 teaspoon
Salt
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). Butter a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2
In a large mixing bowl, whisk together the eggs and granulated sugar until light and fluffy, about 2-3 minutes.
3
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the egg mixture, whisking until just combined.
4
Pour in the melted butter and whisk until smooth. Pour the batter into the prepared pan and smooth the top.
5
Bake for 35-40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let cool on a wire rack for 10 minutes before releasing from the pan.
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Where cooking meets life and technology.
© 2025 Cooklaif