Norwegian cream cake

Norwegian cream cake

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(6 ratings)

Prep: 30 mins Cook: 35 mins Plus cooling


Serves 18
Good Food reader Per Kind shares his recipe for a huge fruit-filled cake, perfect for a big Easter buffet

Nutrition and extra info

Nutrition: per serving

  • kcal478
  • fat35g
  • saturates18g
  • carbs36g
  • sugars23g
  • fibre1g
  • protein8g
  • salt0.32g


  • 10 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 300g golden caster sugar
  • 300g plain flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tbsp blueberry or strawberry jam



    Blueberries are one of the few edibles native to North America and credited with being…

  • 1l double cream
  • 1 tsp vanilla extract
  • 1 tbsp icing sugar
  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 3 x 180g packs of blueberry



    Blueberries are one of the few edibles native to North America and credited with being…


  1. Heat oven to 190C/170C fan/gas 5. Grease and line a 20cm x 30cm baking tin – the lining paper should come up at least 2.5cm above the edge of the tin. In your biggest bowl, whisk the eggs and sugar for 8-10 mins until the mixture is pale and thickened.

  2. Sift the flour and baking powder onto the egg mixture, then use a metal spoon to gently fold in. Pour this into the baking tin and bake for 35 mins until a skewer inserted into the centre comes out clean – the cake should be golden and spring back when touched. Remove from the oven and allow to stand for 5 mins before turning out onto a wire rack to cool.

  3. Once cool, take a sharp knife and divide into 3. Mix the jam with 1 tbsp warm water and whip the cream with the vanilla essence and icing sugar until it holds its shape. Transfer one layer to a serving plate then drizzle with ¹/³ of the milk. Spread with a thin layer of jam, then cream, then scatter over 1 pack of blueberries. Cover with the second layer of sponge and then repeat with ¹/³ of the milk, a layer of jam, the cream and 2nd pack of blueberries. Put the third layer of sponge on top, drizzle over the remaining milk, then cover with cream and dot the remaining pack of blueberries on top.

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Comments, questions and tips

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6th Oct, 2012
This is a real crowd please, which is fortunate because it's a big cake so you need a fairly large crowd to eat it. I've made it a few times now. The first time I stuck to the letter of the recipe. The second time I divided the mixture between 2 loaf tins and made two smaller cakes and the third time I substituted the blueberry's with chopped strawberries. All three worked a treat and I'm sure I'll be making it again next summer.
12th Sep, 2012
I am soo looking forward to trying this tomorrow - as i dont have the right size of tin , i think i will half the recipe and use two smaller tins - will rate when i have made it !
2nd Apr, 2012
Loved this cake; made half the recipe ans still came out fantastic. Although I do agree with Lindyloulou that you need more jam than stated in the recipe. I did love the fresh blueberries as a fresh taste in this cake.
15th Sep, 2011
I am married to a norwegian, and he said that you can use any type of berries for this recipe, or even strawberries sliced which is also delicious!
15th Sep, 2011
To Sonoma-Cook, whisk the sugar and eggs until when you lift the whisk out you can leave a trail of the mixture on top of the mixture without it sinking back into the cake (ribbon stage). Hope this helps.
25th Aug, 2011
Forgot to mention that you actually need a lot more Jam than stated
25th Aug, 2011
This cake was absolutely delicious, so light and airy....Sonoma-cook, just a suggestion, but try beating the sugar and eggs longer....It really was one of the best cakes I have ever made....Everyone loved it!!
5th Jul, 2011
We wondered if the recipe in the magazine was correct. Our version was really dense - not light and fluffy.
9th Apr, 2011
my friend made this and it was out of this world. Really wasn't expecting it to be but it was light and really tasty.
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14th May, 2014
Easily halved, though I used less than half of the cream. Varying the berries can make it a bit more exciting: I used a mix of strawberries, blueberries and cherries (from a jar). I also used different jam for different layers - cherry jam for a layer with cherries and blueberries, and strawberry jam for a layer with strawberries. Just makes it a tad more fun I think. Because it's covered in cream you can get inventive with the decoration - as I made this for a Eurovision party I used strawberries and blueberries to create a Norwegian flag on the top. Everyone very impressed, though it was one of the simplest cakes I have made in a long time!
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