Vanille kaka

Historical vanilla cake

This cake recipe comes from an old Icelandic cookbook from 1858 - so people have been eating the cake in Iceland for at least 165 years - a very historical cake! (That's why it's still called "Vanilla kaka", even though in today's Icelandic it would be more like "Vanillukaka".)

Plus, it's a deceptively simple recipe, with ingredients you can always have on hand at home - eggs, sugar, flour and a little vanilla for flavor.

According to the cookbook, the recipe should make 10 servings - you should use a pound of sugar, a pound of flour and actually 20 eggs and then bake the dough as a sheet cake. Somehow that was too much for me - so I only prepared half the amount of dough and baked the cake in a smaller baking pan (approx. 40 x 25 cm). The six of us ate it with coffee - there was a little bit left...

Incidentally, all six test eaters unanimously recommend serving the cake with whipped cream and perhaps a few fresh fruits.

Ingredients

10 eggs

250 g white sugar

120 g potato flour

120 g wheat flour

1 tsp ground vanilla

Preparation

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

Separate the eggs.

In a large bowl, beat the egg yolks and sugar thoroughly until fluffy.

Add the potato flour, wheat flour and ground vanilla and mix everything well.

Beat the egg whites in a tall mixing bowl or similar until stiff and fold into the dough.

Then put the finished dough into a greased loaf pan (approx. 40 x 25 cm) or lined with baking paper...

... and bake in the preheated oven at 350 °F (180 °C) upper and lower heat for about 35 minutes until the top is nice and golden brown (test with a toothpick!).

Then serve the cake with fresh whipped cream or something similar.

[Translated from here.]