Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 6 eggs
- 1 1/2 cups sugar (baking sugar is best)
- Juice of one medium lemon
- 1 1/4 cups potato starch flour (Swan's is the most commonly available brand. Do NOT use "potato flour" for this recipe).
- 1 tsp. baking powder (gluten-free, like Rumford's)
- Zest of one medium lemon
- 2 cups whipping cream
- 2 tsp. vanilla sugar
- 3 cups sliced strawberries, lightly mashed to release juices
- Sliced fruit (strawberries, kiwis, apricots, passionfruit) and lemon zest to garnish
Preheat oven to 350º. Lightly grease and use a small amount of potato starch flour to dust a 9-inch springform cake pan (Alternatively, you can divide batter between 3 regular 9-inch cake pans or, if you only have two 9-inch cake pans, fill one pan with 2/3rds of the batter and the second with 1/3 of batter).
Divide 6 eggs into two bowls. Whisk the yolks until smooth and golden, then add 3/4 cup of sugar and lemon juice, mixing well to combine. Fold in potato starch just until all is incorporated.
Beat the egg whites with remaining 3/4 cup sugar until strong peaks form. Gently fold half of the beaten egg whites into the yolk mixture, then pour this batter back into the remaining egg whites and fold together until combined (use a really light hand for this - you don't want to overmix the batter). Lightly fold lemon zest into batter.
Pour batter into cake pan and bake on middle rack 40 minutes until top is brown and an inserted toothpick comes out clean. Place pan on rack and allow cake to cool completely before removing.
When cake has cooled, remove from pan and slice into 3 layers (you'll hear an amazing, moist, spongy "whoosh" sound as you cut through the cake!).
Whip together cream with 2 tsp. vanilla sugar until stiff. Reserve 1/3 of whipped cream for top of the cake. Fold together remaining 2/3 of cream with mashed strawberries.
Construct your cake, dividing the strawberry cream equally between the lower two layers. Frost the top of the cake with the plain whipped cream; garnish with sliced fruit and lemon zest.
If possible, refrigerate 2-3 hours or overnight before serving (this allows the flavors to blend well together, creating an even moister cake).
Yield: 10-12 servings of Norwegian wet cake.