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Coronation Cakes

Coronation cakes from Erken's Stor kokebok 1914: a rolled wheat dough with butter, sugar, egg, milk, cinnamon and baking powder, cut into rings, deep-fried in lard and sprinkled with sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 562 (falt i det fri)

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About the dish

Coronation cakes belong to the series of deep-fried wheat cakes in the baking chapter of "Stor kokebok" (1914). The dough is rolled out and cut into rings and cooked in fat, the way doughnuts and Shrovetide pastries were made at the time.

How to make it

  1. 1

    Cream butter and sugar

    Cream the butter white with half of the sugar.

  2. 2

    Whisk the eggs

    Whisk the eggs with the rest of the sugar for about 20 minutes until the mixture is pale and airy.

  3. 3

    Mix the dough

    Add cinnamon, salt and milk to the egg mixture. Mix the baking powder into the flour and stir it in. Then gently combine the two mixtures.

  4. 4

    Roll out and cut

    Work the dough together well and roll it out, not too thin. Cut out rings with a cutter or a glass (and a small glass for the hole).

  5. 5

    Deep-fry

    Heat the fat to about 175 °C (345 °F) and fry the rings light golden brown on both sides. Place them on paper.

  6. 6

    Serve

    Sprinkle sugar over the finished cakes while they are still warm.

Changes from the original

The ingredient list has been modernized to grams, dl and teaspoons. Lard is given with a modern alternative (neutral oil or coconut fat). The method has been divided into numbered steps, and a frying temperature has been added as guidance.

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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. 562) → 1949 (korrekturlest, s. 655)~89% av teksten endretfjernetlagt til
120 gr. smør 150 120 gr. sukker 120 gr. korinter 60 gr. appelsinskall 175 gr. hvetemel 3 sitrondråper 3 egg 1 del. melk ⅛ teske kanel salt y 2 teskeer bakepulver 400 gr. hvetemel. Smørret røres hvitt med halvparten av sukkeret. teskje bakepulver. Eggene og sukkeret vispes ⅓ time med resten av sukkeret, tilsættes krydderier, melk, bakepulveret, utrørt sammen, tilsettes sirupen, melken, pepper, samt tilsist melet, hvori hjortetakksaltet og bakepulveret er utrørt. Ta så meget mel, at skjeen kan stå i melet; begge deiger blandes. Kjevles ut røren. Arbeides godt sammen, settes med te skje på smurt plate, ikke for tyndt, stikkes ut med jern eller glas til ringer. Kokes tett. Stekes i smult lyse gulbrune. Strøes med sukker. godt varm ovn.

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Frequently asked questions

What are coronation cakes?
They are small, deep-fried ring cakes of a butter- and egg-rich dough with cinnamon, cooked in lard to a light golden color and sprinkled with sugar. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 562.
How do I make the dough correctly?
The butter is creamed white with half of the sugar. The eggs are whisked for about 20 minutes (⅓ hour) with the rest of the sugar, and cinnamon, salt and milk are added. The baking powder is stirred into the wheat flour, and the two mixtures are combined at the end.
How thin should the dough be rolled out?
Not too thin. The dough is cut into rings with a cutter or a glass, and the rings are cooked in lard until light golden brown.
How many cakes does the recipe make?
About 30 pieces, and the total time is roughly 70 minutes – most of it goes to whisking the eggs with the sugar.

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