How long should the cake bake, and at what heat?

The cake is baked for 3/4-1 hour in a "not too hot" oven, that is, moderate heat (about 170 °C). The pan is greased and coated (with flour or breadcrumbs) before the batter is added.

Do the eggs and sugar really have to be whisked for half an hour?

In the original 1914 recipe the eggs and sugar are whisked for 1/2 hour to get enough air into the batter. With an electric mixer, a few minutes until the mixture is pale and thick is enough.

Which spices flavor the cake?

Cinnamon and ginger (1 1/2 teaspoons of each) plus cardamom and clove (1 teaspoon of each) - a typical spiced loaf cake for tea and coffee.

What if I don't have soured heavy cream?

The recipe uses 3 deciliters of soured heavy cream, whipped stiff before being folded in. Cultured buttermilk, cultured sour cream, or cream with a little lemon juice comes closest to the original.

Tea and Coffee Cake

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 570 (falt i det fri)

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About the dish

A richly spiced loaf cake for the coffee and tea table, typical of Erken's baking chapter. The soured cream makes the cake moist, and the spice blend of cinnamon, ginger, cardamom and clove gives it the character of an old-fashioned "brown" cake.

How to make it

1
Whisk eggs and sugar
Whisk the eggs and sugar into a pale, thick foam, 8-10 minutes with a mixer (the original says 1/2 hour by hand).
2
Fold in cream and butter
Whip the cream stiff and fold it in, then stir in the melted butter.
3
Mix in flour and spices
Mix the spices and baking powder with the sifted flour and gently stir the mixture into the batter.
4
Bake
Pour the batter into a greased and floured pan and bake in a not-too-hot oven, about 170 °C (340 °F), for 45-60 minutes. Test with a cake tester before taking the cake out.

Changes from the original

The ingredients have been separated out from the two-column OCR text; "del." is interpreted as deciliter and "teske" as teaspoon. The whisking time has been shortened to 8-10 minutes with an electric mixer (the original says 1/2 hour of hand-whisking), and a baking temperature of about 170 °C (340 °F) has been added.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 570) → 1949 (korrekturlest, s. 669)~44% av teksten endretfjernetlagt til

3 egg 300 gr. farin 3 del. sur kremfløte 100 gr. smeltet smør ~~400 gr. hvetemel 2 teskeer bakepulver~~ 1 1/2 ~~teske~~ teskje kanel 1 1/2 ~~teske~~ — ingefær 1 ~~teske~~ — kardemomme 1 ~~teske~~ — nellik 1 teskje revet sitronskall 2 teskjeer bakepulver 400 gr. hvetemel. Egg og sukker vispes ~~1/2~~ 3/4 time, ~~tilsættes~~ tilsettes den stivvispede fløte, ~~smørret, krydderierne~~ smøret, krydderiene og det ~~sigtede~~ siktede mel, irørt bakepulveret; ~~haves~~ has i smurt og ~~strøet~~ strødd form og stekes i ikke for varm ovn 3/4—1 time.

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Frequently asked questions

How long should the cake bake, and at what heat?: The cake is baked for 3/4-1 hour in a "not too hot" oven, that is, moderate heat (about 170 °C). The pan is greased and coated (with flour or breadcrumbs) before the batter is added.
Do the eggs and sugar really have to be whisked for half an hour?: In the original 1914 recipe the eggs and sugar are whisked for 1/2 hour to get enough air into the batter. With an electric mixer, a few minutes until the mixture is pale and thick is enough.
Which spices flavor the cake?: Cinnamon and ginger (1 1/2 teaspoons of each) plus cardamom and clove (1 teaspoon of each) - a typical spiced loaf cake for tea and coffee.
What if I don't have soured heavy cream?: The recipe uses 3 deciliters of soured heavy cream, whipped stiff before being folded in. Cultured buttermilk, cultured sour cream, or cream with a little lemon juice comes closest to the original.

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