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Spettekaka
Swedish Spit Cake
A traditional, tall, and exceptionally delicate spit cake from the Skåne region of Sweden, often served at celebrations. Its unique airy structure is achieved by slowly drizzling batter onto a rotating spit.
🧂 Ingrediënten
- 10 Eggs(Large, at room temperature)
- 400 g Granulated Sugar
- 200 g Potato Starch (or Potato Flour)(Ensure it's potato starch for the correct texture.)
👨🍳 Instructies
- 1
Prepare the egg and sugar mixture: In a large mixing bowl, combine the 10 large eggs and 400g of granulated sugar. Using an electric mixer, beat on high speed for at least 15-20 minutes. The mixture should become very pale, thick, and form ribbons when the beaters are lifted. This aeration is crucial for the cake's structure.
⏱️ 15-20 minutes - 2
Incorporate the potato starch: Sift the 200g of potato starch into the egg and sugar mixture in three additions. Gently fold it in using a spatula after each addition until just combined. Be careful not to overmix, as this can deflate the airy batter.
⏱️ 5-10 minutes - 3
Prepare for baking: Preheat your rotisserie oven or spit setup to 180°C (350°F). Ensure the spit is clean and securely in place. Transfer the batter to a piping bag fitted with a small round tip (or a plastic bag with a small corner snipped off).
⏱️ 10 minutes - 4
Bake the Spettekaka: Begin drizzling the batter onto the rotating spit in thin, continuous streams. Start from the bottom and work your way up, creating layers. Maintain a consistent speed of drizzling and rotation. As the batter cooks and solidifies, continue to drizzle more batter over the existing layers to build height and form the characteristic cone shape. The process requires patience and constant attention.
⏱️ 1 hour 30 minutes to 2 hours - 5
Cool the Spettekaka: Once the desired size and crispness are achieved, carefully stop the rotation and remove the spit from the oven. Allow the Spettekaka to cool on the spit for about 10-15 minutes before very carefully sliding it off onto a wire rack. It is extremely fragile at this stage.
⏱️ 15 minutes cooling on spit + cooling on rack - 6
Final Cooling and Serving: Let the Spettekaka cool completely on the wire rack. It will become more brittle as it cools. Serve by breaking off pieces with your hands or using a sharp knife to carefully cut it. It is traditionally served with whipped cream and fresh berries.
⏱️ At least 1 hour
💡 Pro Tips
- ✓This cake is a Skåne specialty and a true test of patience and skill.
- ✓The cake is incredibly delicate; handle with extreme care at all stages.
- ✓Best served within a day or two of baking for optimal texture.
- ✓Ensure your eggs and sugar are beaten sufficiently; this is key to the airy structure.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Vary the height of the cake to suit the occasion.
- Decorate with powdered sugar, fresh berries, or edible flowers after cooling.