översättning recept

Sugar cake / sponge cake (my translation)

What you will need:

·      Cooking fat and some breadcrumbs to the form  

·      Two eggs

·      Two decilitre of sugar

·      Three decilitre of flour

·      One and a half teaspoon of baking powder

·      A half teaspoon of vanilla sugar

·      50 grams of butter

·      One decilitre of milk

Serve with some fresh berries.

Method:

1.     Preheat the oven to 175 degrees Celsius, grease and sprinkle the crumbs in the form.

2.     Whisk eggs and sugar until its white and puffy. Blend flour, baking powder and vanilla sugar together in a separate bowl.

3.     Melt the butter and pour in the milk, so it becomes lukewarm. Pour in the milk mixture in the sugar mixture and blend it together. Blend in the flour mixture in the batter, and pour it in the form.

4.      Bake the cake in the oven 25-30 minutes.

http://www.koket.se/sockerkaka-grundrecept

Ingredients (English/American recipe)

Sponge cake

·      Butter and breadcrumbs for mould

·      3 eggs

·      300 g (1 1/3 Cups) of caster (superfine) sugar

·      2 tsp of Vanilla sugar

·      160 g (1 1/4 cups) of plain (all purpose) flour

·      2 tsp of baking powder

·      75 g (1/3 cup) of butter

·      100 ml water (1/2 cup, less than 1 tablespoon

Method:

1.     Preheat the over to 175 degrees Celsius

2.     Thoroughly grease a 1½ litre sockerkaka mould and sprinkle with breadcrumbs.

3.     Beat the eggs and sugars with an electric whisk until pale and fluffy.

4.     Sieve the flour and baking powder into a bowl and then carefully fold into the mixture.

5.     Melt the butter and then add the water. Bring to a boil and then add to the mixture, beating on the lowest setting until evenly mixed.

6.     Pour the mixture into the mould and then bake at the bottom of the oven for 35-40 minutes, until the top is golden and the mixture begins to pull away from the mould.

7.     Leave to cool for 2-3 minutes and then invert on to a serving plate.

8.     When completely cold remove the mould.

http://www.swedishfood.com/swedish-food-recipes-biscuits-cakes/375-sponge-cake-sockerkaka

Differences

The biggest difference between the two recipes is that the Swedish one contains Swedish Measuring cups, and the English recipe contains English ones. I also think that the English recipe is more detailed than the Swedish recipe.