Entree: Sweden – Skane / South Sweden – Spettekaka (A traditional cone-shaped spit-baked sponge cake made from eggs, sugar, and potato starch)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 30 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 12 large eggs, approx. 21 oz (600 g) total, separated
- 3 cups (600 g) granulated sugar
- 2 1/2 cups (300 g) potato starch (potato flour)
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) fine salt
- 4 tbsp (60 g) unsalted butter, melted (for brushing the spit or mold)
- 2 tbsp (30 ml) aquavit or light neutral spirit (optional, for flavor and stability)
- Powdered sugar for dusting, 1/4 cup (30 g)
- Whipped cream or vanilla sauce for serving (optional)

Instructions

1. Preheat to very high heat for the traditional method: if using a rotisserie/spit over an open flame or in a rotisserie oven, prepare heat source to maintain steady, intense heat. If using an oven method with a cone mold, preheat oven to 475°F (245°C) and prepare a cone-shaped mold or roll a sturdy cone from aluminum foil.
2. Separate the eggs into whites and yolks. In a bowl whisk the yolks with half the sugar (1 1/2 cups / 300 g), vanilla, and the optional aquavit until pale and slightly thickened.
3. In a clean bowl with a hand or stand mixer, beat the egg whites with the salt until foamy. Gradually add the remaining sugar (1 1/2 cups / 300 g) and continue beating until glossy stiff peaks form.
4. Gently fold the yolk mixture into the whites in two additions, taking care not to deflate the foam. Fold in the potato starch in batches until evenly incorporated and the batter is light and voluminous.
5. If using a traditional spit: brush the spit lightly with melted butter. Working quickly, spoon or pipe thin bands of batter onto the rotating spit in continuous layers, allowing each band to set and lightly brown before adding the next. Maintain steady rotation and consistent heat so layers set and form a crisp shell. Continue layering until the cake reaches the desired height (about 10–12 inches / 25–30 cm).
6. If using an oven and cone mold: brush the cone mold with melted butter and place it on a baking tray. Pipe thin spirals of batter around the cone, starting at the base and working upward in overlapping bands. Bake in the very hot oven, rotating the tray every 3–4 minutes and watching carefully, until a deep golden and crisp crust forms, about 20–30 minutes total depending on size and heat source.
7. When the cake is uniformly golden and crisp, remove from heat and allow to cool completely on the spit or mold. Cooling is crucial so the interior sets and becomes hollow as it contracts.
8. Carefully slide the cooled Spettekaka off the spit or unmold by gently peeling away the mold. Dust generously with powdered sugar. Break or slice into thin, crisp wedges to serve.
9. Serve slices with whipped cream or vanilla sauce at gatherings; Spettekaka is traditionally enjoyed with coffee and shared at celebrations.