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Everyday Cake

A simple, fat-free everyday sponge cake from 1900 with 3 eggs, 300 g sugar, 275 g flour, almond essence and lukewarm water, raised with baking soda and cream of tartar, baked ¾–1 hour.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 254 (falt i det fri)

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About the dish

Hverdagskaken er en enkel og rimelig sukkerbrødskake uten fett annet enn eggene, spedd med lunkent vann for saftighet og hevet med natron og kremortartari. Den var ment som en hverdagslig kake til kaffen, som navnet tilsier.

How to make it

  1. 1

    Whisk eggs and sugar

    Whisk the eggs and sugar until light and airy for a quarter of an hour.

  2. 2

    Fold in flour and essence

    Stir in the almond essence and the sifted flour mixed with the baking soda and cream of tartar.

  3. 3

    Thin with water

    Gradually add the boiled, lukewarm water to make a smooth batter.

  4. 4

    Bake

    Pour into a greased tin and bake for ¾ to 1 hour until the cake is baked through.

Changes from the original

Priser fjernet. «Mandeldraaber» tolket som mandelessens, 1½ dcl = 1,5 dl. Natron og kremortartari beholdt som originalens hevemidler. Metoden delt i klare trinn.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1900Modernised
To1900Modernised
Modernised → 1900 (proofread, p. 254)~89% of the text changedremovedadded
Hverdagskage. 3 stk egg. æg . . . . . . . . . kr. 0.21 300 g sukker. gr. sukker . . . . . . » 0.15 275 g hvetemel (siktet). » hvedemel . . . . . » 0.11 1 ts kremortartari. 0,5 ts natron. theske kremortartari . . . » 0.02 ½ — natron . . . . . » 0.00¼ 4 dråper mandelessens. 1,5 dl vann (kokt og lunket). Visp egg mandeldraaber . . . . . » 0.02 1½ dcl. kogt vand kr. 0.51¼ Æg og sukker luftig i et kvarter.. Rør inn mandelessensen og vispes ¼ time, irøres mandeldraaberne, det siktede melet blandet med sigtede mel, hvori natron og kremortartari.. Spe litt etter litt inn kremortartari er udrørt, ispædes lidt efter lidt det kokte, kogte, lunkne vannet til en jevn røre.. Hell vand. — Steges i smurt form og stek i ¾ til à 1 time til kaken er gjennombakt. time.

Note on Modernised

Priser fjernet. «Mandeldraaber» tolket som mandelessens, 1½ dcl = 1,5 dl. Natron og kremortartari beholdt som originalens hevemidler. Metoden delt i klare trinn.

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Frequently asked questions

Why is the batter thinned with boiled water?
The lukewarm water gives a lighter, moister sponge batter without needing butter or cream, which made the cake cheap and everyday.
Can I use baking powder instead?
The original uses baking soda plus cream of tartar, which together are equivalent to baking powder. About 2 tsp of baking powder can replace the combination.

Equipment for this dish

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