Formkaker

American cake from Erken's Stor kokebok (1914): an airy loaf cake of 6 eggs, 500 g sugar, 100 g melted butter, 2 dl whipped cream, almond drops, 450 g wheat flour, and 3 tsp baking powder. The eggs and sugar are beaten for half an hour, and the cake bakes in a greased and dusted pan for about 1 hour.

Doctor's cake (doktorkake) from Erken 1914: a sponge of 6 eggs and 250 g sugar, flavored with bitter almond and 200 g sifted wheat flour with ½ tsp baking powder. Baked in a greased and coated tin for about 1 hour in a hot oven.

Egg-white cake (1914): 100 g butter, 250 g sugar, 375 g wheat flour, 10 egg whites, 1 dl milk, 1/4 tsp cream of tartar, 1 tsp baking soda, 1 tsp grated lemon zest, 3 tbsp grated coconut. Beat butter and sugar pale, add the rest, fold in stiff whites last. Bake in a tin about 1 hour in a hot oven.

English tin cake from Erken 1914: a creamed butter batter with rice flour and wheat flour, baking powder and stiffly whipped egg whites, baked 1 hour in a greased and coated tin.

Cream Cakes I from Erken's Stor kokebok 1914: an airy batter of 1 liter heavy cream, egg, sugar, cardamom, and lemon zest, baked in small paper cups at low heat.

Cream Cakes II from Erken's Stor kokebok 1914: 12 eggs, 1 liter heavy cream, sugar, 4 dl cognac, and ½ kg flour; whipped yolks, stiffly whipped cream, and whites are folded together and baked in small molds at low heat.

Gold Cake from Erken's Stor kokebok (1914, p. 558): a rich loaf cake of 9 egg yolks, melted butter, sugar, whipped cream and flour leavened with baking soda and cream of tartar, flavored with almond extract and baked about 1¼ hours.

Coffee rings from Erken 1914: small molded cakes of butter, sugar, eggs, and flour with currants, finely julienned orange peel, and a few drops of lemon, baked light golden brown in small tin molds for 15-20 minutes.

Currant Cake I from Erken 1914: a creamed loaf cake with 6 eggs, 500 g sugar, 200 g butter, 500 g flour, 2 dl milk, and 100 g currants, leavened with baking powder and stiffly beaten egg whites, baked in three pans.

Currant Cake II from Erken 1914: a simpler creamed loaf cake with 2 eggs, 250 g sugar, 150 g butter, 500 g flour, 2.5 dl milk, currants, and candied peel, made like Currant Cake I.

Mor Monsen from Erken's Grand Cookbook 1914: clarified butter creamed with sugar, 10 eggs, flour, and vanilla; the batter is spread in a thin layer in a sheet pan, sprinkled with coarse sugar, almonds, and currants, baked light brown, and cut into diamonds.

A large sand cake baked in a mold from equal parts butter, confectioners' sugar and potato starch with four eggs, stirred very long and baked about 1 hour in a greased and dusted mold.

A simple and thrifty loaf cake with one egg, milk, melted butter, sugar, raisins, candied citron peel, wheat flour, baking powder and cardamom; baked 30–45 minutes in a buttered pan.

A spiced loaf cake from Erken 1914 with 3 eggs, 300 g sugar, 3 dl soured cream, 100 g melted butter, 400 g flour, baking powder and cinnamon, ginger, cardamom and clove; baked in a greased pan for 3/4-1 hour in a moderate oven.

Egg-free fruit cake from Erken 1914 with 500 g flour, 250 g sugar, 200 g currants, 90 g candied peel, 2½ dl milk, baking soda, ginger, cinnamon, pepper and cut-up oranges or lemon; the method is illegible in the source and reconstructed.