I baked this for my wonderful boy’s first birthday. I chose this cake, not only because my partner is Finnish and this is a traditional Finnish cake (as the title of this post suggests!), but because it is full of fresh fruit sandwiched between layers of light, moist sponge; without the thick layer of gloopy white icing we have all come to expect from supermarket cakes aimed at young children.
I was first taught to bake this by my partner’s cousin, Sanna, who introduced me to a wonderfully simple way of measuring out the ingredients for this fatless sponge. At the time, I assumed it was a family recipe but I have since seen it crop up in a number of Scandinavian and Nordic cookbooks; so I guess it is the traditional way of making it!
So here you go, you will see that I have omitted the quantities of fruit in this recipe. This is because the amount of fruit you will need depends on how you wish to decorate your cake. Similarly, the amount of fruit required for the filling is a matter of personal taste.
Equal quantities (in volume not weight) of:
- Eggs (use half an egg per person)
- Caster Sugar
- Self-raising flour
- Orange juice (for moistening after baking)
I usually use one of my glass tumblers (of which I have many) filled to a certain point with the eggs. Then use another, filled to the same point with the sugar and then the flour.
For topping and filling:
- Approx. 800ml whipping cream
- 200g Icing sugar
To make the Cake:
- Preheat the oven to 170 degrees Celsius.
- Follow the instructions above for measuring the eggs, sugar and flour.
- Place the eggs and sugar in a large mixing bowl and beat vigorously until the colour lightens slightly and the mixture is light and frothy.
- Add the flour, little by little, folding in gently to retain the air.
- Bake in a tin lined with greaseproof paper for 35-45 minutes or until a skewer, inserted into the centre, comes out clean.
- Once the cake is baked, leave in the tin and make several small holes in the surface using a cocktail stick or fork.
- Using a small jug, pour the orange juice generously into the holes and let it soak into the cake while you get started on the filling and topping…
To make the filling and topping:
- Mix the cream with the icing sugar and whist until firm and spreadable.
- Crush some of the strawberries to a pulp, leaving behind enough to decorate your cake.
- Mash 2 or 3 bananas and mix with the crushed strawberries.
- Thinly slice the remaining strawberries from top to bottom for decoration later.
- Once your cake is completely cooled, turn out onto a wire wrack and, using a palate knife, slice evenly through the middle.
- Use a broad metal spatula to lift off the top layer and transfer the bottom layer carefully onto a serving plate.
- Spread the strawberry and banana mixture onto the base of your cake and sandwich on the top layer.
- Again using a palate knife, spread the sweetened whipped cream evenly over the top and sides of the cake. You could use the knife to create a peaked or wavy effect.
- Decorate with the thinly sliced strawberries and other fruit to finish.
Enjoy! This is a true celebration cake both in look and taste. I sometimes add a layer of butter cream to the filling. As well as balancing out the acidity of the fruit, it prevents the bottom layer of cake from becoming soggy over time. This is not a traditional addition, however, and I have left it out of the main recipe for fear of reprisals from Finns, who will undoubtedly claim that this is certainly not how their grandmothers used to make it! As well as for birthdays, this is an unashamedly summery cake, light and fresh and covered in summer berries, which wouldn’t look out of place as the centrepiece for any Summertime soiree.