Today on my Swedish blog, I share an adapted version of Delia’s recipe for a sponge cake with passionfruit filling which feels like old news, yet I know it will be appreciated by my Swedish followers.

A sponge cake is as common in Sweden as here in Britain, but they do differ a bit. The sponge cake recipe I grew up with is such an old recipe we measure it in cups. Not imperial cups, but a specific coffee cup we use for baking.

You start by beating eggs and sugar pale and fluffy and without butter the batter is light and runny which in the oven transforms into an airy moist sponge covered in breadcrumbs.

That cake was probably the first recipe I mastered on my own, and as it also was the way to my daddy’s heart I have made it many many times.

When arriving in the UK a few years ago now, I realised a sponge here was something different. A buttery, sturdier version of what I knew. Of course we have buttery sponges in Sweden too, but in my family they’re not that common, and we don’t really do the sandwich thing either.

The English varieties I am sure you know, but below is that old family recipe of a very simple sponge.

My family sponge, serves 8

3 eggs

150 g caster sugar

1 tbsp water

120 g plain flour

1 1/2 tsp baking powder

melted butter for coating tin

breadcrumbs for coating tin

Brush a little melted butter in a cake tin, prefferably of the bundt variety. Coat with breadcrumbs. Beat eggs and sugar pale and fluffy with an electric whisk. Add the water. Mix flour and baking powder and incorporate into the batter. Pour into the tin and bake in 175C for 25-30 minutes or until a toothpick/skewer comes out dry.