Classic Norwegian Sponge Cake
This sponge cake is all about simplicity and technique, relying on whipped eggs and sugar to create its signature light and airy texture—without any baking powder. The lift comes entirely from properly whipped eggs, making it beautifully delicate yet satisfying.
If you compare this recipe to my go-to vanilla sponge cake, that one is more light, fluffy, and delicate, using less flour, less potato starch, and more eggs to keep it super airy. In contrast, this version is designed to be sturdier and more structured, thanks to a generous amount of both all-purpose flour and potato starch. That extra flour and starch make it ideal for layered and wedding cakes where the sponge needs to hold its shape well.
Because it’s sturdier, this sponge cake really shines when paired with lots of moist fillings and creams, which balance out the extra structure. That’s exactly why it was created—to be a reliable base for wedding cakes and tall celebration cakes filled with delicious layers.
One unique step that many Norwegians swear by is adding a bit of lukewarm water toward the end of whipping. Traditionally, the eggs and sugar are beaten for about 10 minutes until they’re light and voluminous. Then, with the mixer on low speed, a small amount of lukewarm water is added, and it’s whipped for another 5 minutes. This is believed to make the batter even lighter and airier, ensuring a beautifully delicate sponge despite its sturdier base.
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