Prep time
Cook time
Total time
Cuisine: Norwegian
Serves: 12
  • For the sponge cake:
  • 3 large eggs, separated and at room temperature
  • 190g (1½ cup) sugar, separated into three portions
  • 290g (2¼ cups) all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 50ml (⅓ cup + 1 tablespoon) vegetable oil
  • 250ml (1 cup) milk
  • 1½ teaspoons vanilla extract
  • For the filling and assembly:
  • 600ml (1 pint) whipping cream
  • 30g (2 tbsp) vanilla sugar
  • 100g (3/4 cup) raspberry jam
  • 300g (2-3 cups) fresh fruit, sliced or kept whole if berries
  1. Pre-heat your oven to 180C/350F. Grease a 23cm (9-inch) round springform pan, set aside.
  2. In either a large bowl and using a hand mixer or in your standing mixer using the whisk attachment, beat the egg whites until they are foamy.
  3. Using one of the three portions of sugar, add two tablespoons of sugar to the egg whites and continue to whisk.
  4. Every 30 seconds, add another two tablespoons of sugar until the entire portion has been incorporated and the whites are stiff and glossy. Set aside.
  5. In large bowl, sift together the flour and baking powder, then add the remaining two portions of sugar and salt to the bowl.
  6. Whisk in the oil and vanilla plus one half of the milk into the flour mixture.
  7. Add in the remaining milk plus the egg yolks and continue to whisk for another minute, until well combined.
  8. Then, very carefully, fold in the egg whites and spread the batter into the prepared springform pan.
  9. Bake the cake in the oven until a toothpick inserted in the center comes out clean, about 30-40 minutes.
  10. Remove the cake from the oven, and allow to cool for 15-20 minutes.
  11. Remove the cake from the springform pan and allow to cool completely.
  12. Once the cake has cooled completely, slice it into three horizontal layers using a long serrated knife.
  13. Separate the layers of cake and spread jam on the bottom layer, then top the layer jam with cream. Add the second layer of cake, them spread on another layer of jam and whipped cream.
  14. Add the top layer of cake, then frost the rest of the cake with the remaining whipped cream.
  15. Decorate the cake with the berries and fresh fruit.
  16. Serve and enjoy!
(1) If you do not have vanilla extract, omit it and instead use 2 tablespoons vanilla sugar. (2) Keep the cake refrigerated until ready to serve. (3) This cake can be made a day in advance so the jam and cream in the middle have time to soak into the cake layers.
Recipe by Thanks For The Food at