Blotkake (Norwegian Cream Cake)

I have made Bløtkake many times. My method is:- Seperate the eggs.
In a large mixing bowl, beat egg whites until fluffy, then gradually add the sugar, continuing to beat until stiff. In one medium bowl, beat the egg yolks and vanilla extract. In another, sift the flour and baking powder together. Gently fold the beaten yolks and the flour into the egg whites until the yellow swirls and any clumps of flour disappear. Pour the batter into the two pans, then bake until the centers spring back.

If you warm the egg-sugar-vanilla mixture, you can get more volume. Put the eggs, sugar and vanilla in your mixer bowl and place bowl over (but not in) a pot of simmering water. Stir the mixture with your hand! You will feel the mixture warm up. You can monitor the mixture so it doesn't get too hot causing the eggs to cook. Also, you can feel the sugar melting. When the sugar no longer feels grainy and the mixture is evenly warm, put it on the mixer. You should get a lot of volume.

Bakeapple jam from Newfoundland-Labrador would be another option.
Bakeapples and Cloudberries are the same berry.

I agree that the problem is in the beating. I have made sponge cake for many decades with only eggs, regular flour, sugar, and vanilla (no baking powder at all). But the egg yolks and whites are beaten separately.

No need to separate the eggs, but they should be roomtemperature or a little warmer (leave 10 min in a bowl of hot tap water). In my experience whisking time is closer to 10 min. - sugar should devolve.

In Scandinavia we have special tins for this cake, but I lost mine and I suck at splitting the cake into layers. Instead I draw three circles on three pieces of bakings paper, and spread each with 1/3 of the batter. Then bake for aprox. 10 min. until golden and firm.

Delicious! I have s bunch of Norwegian friends, and they said that strawberries, bananas, and kiwis are the fruits they use in assembling this cake. I made it with strawberry jam and sliced banana between the layers, and strawberries on top, and it was great. I made it for a Norwegian friend's birthday, and she loved it.
I had some trouble with the cake, and made 2 to get 3 layers. It did not rise well, but tasted good.

I have lived in Norway for nearly 20 years and learned from my mother-in-law the secret to good bløtkake is BOILING WATER.

Bibbi's Bløtkake
Whisk 3 eggs and 3 dl sugar.
Add 1 dl BOILING water
Sift 3 dl flour and 2 ts baking powder, fold in

Grease and line spring pan with parchment paper, grease paper as well. Bake low in the oven 30 minutes 180 C. Slice horiz, soak w juice, let stand. Layer w canned or fresh fruit, and unsweetened whipped cream. Cake gets better as it stands and soaks.

It is not really a Norwegian bløtekake then, it is more like a sponge cake. The Norwegian bløtekake, is the same as a Genoise without the butter.
For a (Victoria) sponge you mix the egg white separately from the yolk, and then fold them, while the Genoise has you beat the eggs whole.
Bløtekake is similar to Fraisier, but we do not heath the egg mix. Use one spring pan, then cut in three. It makes it lighter, softer and more soaked (bløt).
Use a cream with ca 38% fat.
From Norway

I feel like this spongecake recipe isn't very good. I think that if they would have had you separate the eggs and use less yolk and more whites, that would have been better. It was difficult to reach a fluffy consistency with so much yolk. If I make this again, I'm using a different spongecake recipe.

It is actually called Bløtkake!
Love, the Norwegian people

Delicious cake. I made the mistake of assembling it just before i served it. It was a really hot Australian Christmas Day and I made it to salute the Norwegian family members. The sponge was still a bit dry but the while thing was indeed a "moist" cake the next day. So it is much better assembled at least half a day before serving.

FWIW, baking powder definitely loses its oomph after a relatively short time. If you used a container that had been open for a while, that might be the problem.

For lack of supplies I was forced to use lingonberry preserve instead of cloudberry and Cointreau instead of Chambord, but with those caveats I offer the following: at least double the amount of jam you add to the whipped cream for filling in the layers, & fill one of the 2 layers with straight-up preserves. Even with plenty of berries on top, the finished cake was one-note bland—pretty much straight whipped-cream flavor, much as I love the stuff—& needed more fruitiness.

Cloudberry jam has REALLY big seeds. Tasty cake, easy to make, but next I will use raspberry jam.

Think I could use limoncello as the liqueur?