Sokerkaka (Biscuit)
12 servings
60 minutes
Socker kaka is a classic Swedish biscuit that has won the hearts of baking lovers with its tenderness and lightness. Its origins trace back to home cooking traditions where simple ingredients transform into exquisite treats. The taste of socker kaka is soft and airy, with a subtle citrus note from lemon zest. Warm milk adds extra moisture to the dough, making the biscuit particularly pleasant to taste. This biscuit is versatile: it’s great on its own or can serve as a base for desserts with fruits, cream, or chocolate. Its simplicity and harmony of flavors make socker kaka a favorite choice for cozy family tea times and festive gatherings. Try it and immerse yourself in the atmosphere of authentic Swedish baking!
1
Mix softened butter with sugar, then beat it with eggs until fluffy.
- Butter: 50 g
- Sugar: 200 g
- Chicken egg: 2 pieces
2
Sift the flour with the baking powder into the butter mixture, add the zest of half a lemon and warm milk. If you pour in cold milk, the biscuit will not be moist. Knead the dough and pour it into a greased mold.
- Wheat flour: 180 g
- Baking powder (raising agent): 1.5 teaspoon
- Lemon: 0.5 piece
- Milk: 100 ml
3
Bake the sponge cake in an oven preheated to 175 degrees for 28-30 minutes. Check readiness with a toothpick: poke it in the middle of the sponge cake, if the toothpick comes out dry, the cake is ready.
