Slöngukaka

Snake cake

Normally I would call it "swiss roll" (even though the dough also contains margarine and is therefore technically not a sponge cake).

In Iceland, for obvious reasons, such a cake is called a whipped or tube cake - or slöngukaka.


Ingredients

175 g flour
2 tsp baking soda
1 pinch of coarse sea salt
4 eggs
125 g margarine
125 g sugar

500 g rhubarb jam

1 - 2 Tbsp powdered sugar


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

In a large bowl, mix the flour, baking powder and salt.

Separate the eggs.

Mix the egg yolks with the margarine and sugar until foamy.

Add the egg yolk mixture to the flour mixture and stir.

Beat the egg white until stiff...

...and carefully fold it into the rest of the dough.

Line a baking tray with baking paper.

Carefully spread the dough onto the tray...

...and bake at 350 °F (180 °C) for a good 10 minutes until the top of the dough has turned slightly golden brown.

Take the cake out of the oven and be sure to spread the jam directly (!!!)...

...and roll it up nice and tightly over the long side like a sausage. It's so important to spread and roll the cake right away because the dough will be brittle if it even starts to cool.

Shape/hold the rolled up cake with aluminum foil or something similar and let it cool thoroughly.

Then cut the cold cake into slices with a sharp knife and serve.

[Translated from here.]