Swedish sponge cake

Classic Swedish sponge cake, light and airy with a lovely vanilla flavour. Baked in a loaf tin and best served with a dusting of icing sugar.

• 3 eggs
• 2.5 dl caster sugar
• 100 g melted butter
• 1.5 dl milk
• 3.5 dl plain flour
• 2 tsp baking powder
• 1 tsp vanilla sugar
• 1 pinch salt
• Icing sugar for dusting

Method

1. 1
   Preheat the oven to 175 °C. Grease and flour a loaf tin (about 1.5 litres).
2. 2
   Beat eggs and sugar until pale and fluffy, about 5 minutes with an electric whisk.
3. 3
   Combine flour, baking powder, vanilla sugar and salt. Fold the flour mixture, melted butter and milk alternately into the egg mixture, starting and ending with flour.
4. 4
   Pour the batter into the tin and bake for 40–50 minutes until a skewer comes out clean. Cool in the tin for 10 minutes, then turn out onto a rack.
5. 5
   Dust with icing sugar before serving.