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Rjómaterta (whipped cream cake): recipe illustration
Snacks & baking

Rjómaterta (whipped cream cake)

This traditional Icelandic cake combines a light sponge, a layer of jam and a thick whipped cream. It is served at birthdays and Sunday receptions.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

378 kcal per serving

Protein
5.5 g
Carbohydrates
39.8 g
of which sugars
31.9 g
Fat
21.2 g
Fiber
0.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and butter and flour a 22 cm round tin.
  2. Whisk the eggs with the sugar for 5 to 7 minutes, until very frothy and pale.
  3. Gently fold in the flour mixed with the baking powder using a spatula, without deflating the foam.
  4. Pour into the tin and bake 20 to 25 minutes, until a knife inserted in the center comes out dry.
  5. Let it cool completely, then slice the sponge in half horizontally.
  6. Whip the cream with the icing sugar and vanilla until it holds firm peaks.
  7. Spread the jam over the bottom sponge layer, then cover generously with whipped cream.
  8. Place the second layer on top, cover the top with cream and decorate with fresh fruit before serving chilled.

Variations and tips

Individual version. Bake the batter in muffin tins and top each small cake with cream and jam.

With what's available here. Replace the baking powder with 1 teaspoon of baking soda and 1 teaspoon of lemon juice.

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Original Ecomely recipe.