Step-by-Step Instructions

Preheat and Prep

• o Set your oven to 350°F (175°C).
• o Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

Whip the Eggs and Sugar

• o In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed for 4–5 minutes, until the mixture becomes pale and fluffy. This creates that signature light sponge texture.

Add the Dry Ingredients

• o In a separate bowl, whisk together:
•  All-purpose flour
•  Almond flour (if using)
•  Baking powder
•  Salt
•  Ground cardamom
• o Gently fold the dry ingredients into the egg mixture using a spatula. Avoid overmixing to keep the batter airy.

Incorporate Wet Ingredients

• o Slowly stir in the vanilla extract, milk, and melted butter until just combined. The batter should be smooth but not deflated.

Bake the Cake

• o Pour the batter into your prepared pan and smooth the top.
• o Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.

Cool and Assemble

• o Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• o If you’re adding filling, slice the cake horizontally and spread a thin layer of lingonberry jam between the layers.
• o Finish with whipped cream on top and a dusting of powdered sugar for that vintage European cake look.

Helpful Hint:

• If your cake rises with a slight dome, simply trim the top to create an even surface. It makes layering (and presentation) much easier!