Spettekaka

Instructions

1. Preheat the oven to 200 °C and generously butter a loaf tin or a round tin with a removable base.
2. Beat the eggs with the sugar for 10 minutes, until the mixture is very frothy and forms a ribbon.
3. Gently fold in the starch, vanilla and cardamom, lifting the batter with a spatula.
4. Pour in the lukewarm melted butter in a thin stream, mixing gently so the foam doesn't collapse.
5. Pour a thin layer of batter into the tin and bake for 4 to 5 minutes, until the surface is golden.
6. Add thin layers of batter successively, letting each one brown before the next, until the batter is used up.
7. Let the cake cool for 10 minutes, then unmould it. Serve sliced with jam and whipped cream.