Norwegian Birthday Cake (Blotkake)

Title: NORWEGIAN BIRTHDAY CAKE (BLOTKAKE)

Categories: Cakes, Ethnic

Yield: 10 Servings

--LARRY LUTTROPP FVKC70A--

--L.A. TIMES FOOD SECTION 2/94--

5 Eggs, separated

3/4 ts Cream of tartar

1 1/2 c Sugar

1/2 c Water

1 ts Vanilla

1 1/2 c Flour

1 ts Baking powder

2 c Whipping cream

Strawberries, optional

In a bowl beat egg whites until foamy. Add cream of tartar and beat until

stiff peaks form. Gradually beat in sugar. Set aside. Beat egg yolks until

thick and lemon colored. Stir in water and vanilla.

Sift flour twice with baking powder. Stir flour into egg-yolk mixture by

hand, until thoroughly combined. Fold in egg-white mixture. Pour mixture

2 (8-inch) round parchment-lined cake pans and bake at

350 degrees

30 to 40 minutes, or until wood pick inserted in center comes out

dry. When cool, divide each cake into 2 layers. Whip cream. Save enough

whipped cream to decorate outside of cake. Add crushed strawberries with

juice to rest of whipped cream. Then spread on top of layers.

382 calories;

108 mg sodium;

172 mg

20 grams fat;

45 grams carbohydrates;

6 grams protein;

gram fiber.

Presented by: Kathie Jenkins, Times Staff Writer.

Source: Mrs. Bergliot Norvoll, Minneapolis (originally from Norway).

This sponge cake is also delicious on its own or as a base for fruit and whipped cream. --