I have a problem with New Year’s resolutions.
It’s not that they are too difficult, but they often fail because we think that’s it, it’s enough with having a resolution and changing one time. It’s good to make changes, but making one big decision isn’t everything. It’s important to keep the resolutions and go little by little. It’s good to change, but most times change doesn’t happen suddenly in just one time. It happens in a thousand little times. Every time we choose to forgive, or to be grateful, or to slow down or to keep calm. Every time we choose to do what’s right and not what’s easy, to trust and not doubt, to love and not hate, it’s when change really happens. It’s ok if we fail one time, or thirty times, we always have another chance to get better, so I hope you all have good New Year’s resolutions to keep.
A sponge cake which cannot get any better is this one. It’s super light and spongy, and it’s a perfect base to fill or cover with your favorite flavors. We covered it with a delicious lime frosting. If you want to use a 20cm round mold instead of the mold that you see in the pictures, I suggest you to use half the quantities.
The recipe is adapted from a book called “Swedish Cakes and Cookies”, which of course I bought in Sweden, where one of my best friend lives. Every time I visit her I am amazed to see the variety of sweets and cakes they can make and that are delicious. Baking and always having a sweet to serve seems to be part of the Swedish DNA. Many people love to bake sweet breads and cakes which they share with their friends, colleagues or relatives while having coffee together, or what they call “Fika” time. From the Swedes I have learned a lot of recipes and to enjoy this simple pleasure of life.
340 g sugar
2 teaspoons vanilla extract or the grated
zest of ½ lemon
200 g flour
130 g cornstarch
4 teaspoons baking powder
2 dl hot water
Preheat the oven to 175ºC (350ºF)
Beat the eggs and sugar with the help of an electrical mixer for 12 minutes, or until the mixture has whitened and has doubled its volume. Add the vanilla extract or lemon zest. Fold in the dry ingredients with a spatula. Stir in the water, mixing lightly until combined. Pour into the previously greased mold. Bake for about 45 minutes or until a toothpick comes out dry when inserting it into the cake.