Saffron cake

1 sponge cake, 10-12 pieces

Rating (10 ratings)


3 large eggs
180 g Dansukker Granulated Sugar
75 g Dansukker White Syrup
1 tsp Dansukker Vanilla Sugar
50 g butter
100 ml milk
0.5 g saffron (1 packet)
210 g plain flour
2 tsp baking powder
1 pinch of salt
Butter and sugar to grease the cake tin
Dansukker Icing Sugar for dusting over the top


Preheat the oven to 175 °C.
Whisk the eggs, granulated sugar, syrup and vanilla sugar until white and really fluffy.
Melt the butter, add the milk with the saffron, and bring to the boil.
Combine the flour, baking powder and salt, and carefully fold in the egg mixture together
with the saffron-flavoured milk.
Grease and sugar a cake tin. Fill it with the batter.
Bake the cake in the middle of the oven for 30-35 minutes. Use a wooden skewer to check: it should not come out without crumbs sticking to it.
Leave the cake to cool and then turn it upside down.
Dust the cake with icing sugar before serving.

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