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Wood Shavings (Høvelspon)

Høvelspon ("wood shavings") (1914): a thin sponge batter of 4 eggs, 180 g sugar, 100 g flour and vanilla sugar is spread thinly on a sheet, baked pale yellow, cut into 1x10 cm strips and curled around a wooden dowel while warm.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 560 (falt i det fri)

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About the dish

A thin, twisted cookie in the baking chapter, named after wood shavings ("høvelspon") because the thin strips are curled around a wooden dowel while warm.

How to make it

  1. 1

    Beat the batter

    Beat the egg yolks and sugar white and fluffy.

  2. 2

    Fold in flour and whites

    Fold in the sifted flour and vanilla sugar, and finally the stiffly beaten egg whites.

  3. 3

    Bake

    Spread the batter thinly over a well-greased baking sheet and bake it pale yellow in a moderately hot oven (about 200 °C (390 °F)).

  4. 4

    Cut and curl

    Cut the cake into strips 1 cm wide and 10 cm long, and curl them around a thin wooden dowel or a metal tube while they are still completely warm.

  5. 5

    Keep the sheet warm

    Keep the sheet in the oven the whole time as you work, so the mixture stays soft.

Changes from the original

Measurements modernized to grams and teaspoon. Baking temperature and time are estimated for a modern oven; the rest of the method is unchanged.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 560) → 1949 (korrekturlest, s. 653)~34% av teksten endretfjernetlagt til
Høvelspon. 4 egg 180 gr. sukker 100 gr. hvetemel 1 teskefuld vaniljesukker Eggeblommer teskjefull vaniljesukker. Eggeplommer og sukker røres hvitt, tilsættes tilsettes det sigtede siktede mel, vanilje og de stivvispede eggehviter. Deigen smøres tyndt tynt utover en godt smurt plate, stekes lysegul, skjæres i 1 cm. brede strimler, 10 cm. lange, og snoes, snoes mens de endnu ennu er ganske varme, om en tynd træstok tynn trestokk eller blikrør. Platen maa blikkrør. Flaten må holdes i ovnen den hele tid.

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Frequently asked questions

What is høvelspon made of?
Just four simple ingredients: 4 eggs, 180 g sugar, 100 g wheat flour and 1 teaspoon vanilla sugar. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 560.
How do I get the characteristic spiral shape?
The batter is spread thinly on a well-greased sheet and baked pale yellow. Then it is cut into strips about 1 cm wide and 10 cm long, and the strips are twisted around a thin wooden dowel or a metal tube while they are still completely warm.
Why should the sheet be kept in the oven the whole time?
The cakes stiffen quickly as they cool and then can't be twisted. By keeping the sheet in the oven while you work, you keep the strips warm and pliable until they are all shaped.
How many cakes does the recipe yield, and how long does it take?
The recipe yields about 30 pieces, and the total time is around 60 minutes including spreading, baking and twisting.

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