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Sylvia cake is lovely and juicy

Sylvia cake

Sylviakake is a classic Swedish cake. I tasted it for the first time during a hotel stay in Sweden. I immediately fell for the juicy cake, with the lovely butter cream topping. This is a relatively simple and quick cake to bake. It should traditionally be sprinkled with coconut flakes, but I have seen other cake sprinkles. I prefer coconut, but it is a matter of taste. The cake is suitable for freezing. If you double the cake recipe, you can use bake it in a large pan (30×40 cm). There should be enough with 1 ½ time of the topping recipe, but the more the merrier for some – so you if you prefer just double the amount.




The cake

3 eggs (165 g)
3 dl of sugar (300 g)
3 dl spelled flour (180 g)
3 tsp baking powder
50 g butter (can be omitted, but then you must use alternatively 1 ½ dl water)
1 dl of cold water



3 egg yolks
200 g butter (Don’t use margarine as it says in some recipes. Use proper butter)
2 dl of casting sugar (or ordinary sugar)
3 or 4 tsp genuine vanilla sugar

Coconut flakes or other cake sprinkles




The cake

Start by making the cake dough.


A little more advanced version with butter

1. Melt the butter first. Leave it, until it has reached room temperature.
2. Beat eggs and sugar into light and airy eggnog. This is one of the most important stages. You must therefore at least whisk for ten minutes at medium speed and until you get the ribbon stage. (That is, the eggnog is finished when you can shake the eggnog from the whisk, and this then settles as a ribbon on top of itself. Without sinking into the eggnog.)
3. Change to a larger bowl, if necessary. It is simple with a typical baking bowl, which has a wider diameter and with low edges. Carefully pour the eggnog into the bowl. Sift in approx. 1/3 of the flour, and gently stir it in so you do not lose the air in the eggnog. Put baking powder in the flour before sifting. Repeat the process with the rest of the flour.
4. Now take some of the batter into a new bowl. Pour in the melted and cooled butter. Mix gently and pour the batter back whisk gently. Be careful not to knock out air.
5. Finally, pour in the cold water. Again whisk it gently in.
6. Pour the dough into a square shape mould of approx. 20×30 cm, or a round cake tin of 24 cm. You may have to pre-dress the mould with baking paper if you do not use non-stick.


An easier version

Follow the explanation above until point 3. Skip point 4, and go straight to point 5 and pour gradually in the cold water. Point 6 is the same as above.


Bake: In the middle of the oven. Preheated to 175 ° C for approx. 20 minutes, or until the cake is slightly golden and baked through. Use a backing stick if necessary. When the baking stick comes out dry, the cake is finished.



1. Melt the butter in a thick-bottomed saucepan.
2. Include sugar, vanilla sugar and egg yolks. Whisk everything well together.
3. Boil under constant stirring or whipping. Let it simmer for 2-3 minutes with constant stirring.
4. Leave the topping to cool until room temperature.
5. Spread the topping over the cooled cake and sprinkle with coconut flakes.



I often find it convenient to use a metal balloon whisk and twist it gently while lifting the dough to turn in the flour. It makes it easier to keep the air in the eggnog. Others use a spatula. Use what suits you best. It is the result that counts. I use with this type of cake and the Genoise to dress the mould with baking paper even though I use non-stick. The cake then does not have the tendency to fall so much together, and you get a prettier result.


Explanation to the version with butter

Melted butter is not initially used in this cake base. This is a cake that resembles a typical sugar sponge, but with more flour and in addition water. Genoise or Italian sugar sponge has a more elegant and intense flavour. Using the melted butter in this cake dough is the same principle. You will therefore get the same result. See also Genoise cake recipe (Recipe only in Norwegian for the moment): Genoise


Served: Cooled and freshly baked. Keeps well in a closed box until the day after. The cake is suitable to freeze.

Allergy: Gluten. The cake is easily made gluten-free by using gluten-free flour. There is some lactose in butter. Most can withstand so little lactose. For very extreme lactose intolerance, you can use lactose-free butter. Low FODMAP if you use spelled flour.


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