Traditional Danish sponge smelling of saffron
found on dansukker.dk
Saffron has a central place in Scandinavian Christmas traditions, or the spice is used in larger cakes like here and in several traditional cookies.
3 large eggs
2 dl [0,4 pt] sugar
½ dl [0,1 pt] golden syrup (Lyle’s or simiar)
1 teaspoon vanilla sugar / vanilla
50 g [1,75 oz] butter
1 dl [0,2 pt] milk
0.5 g [0,02 oz] safran (1 pack)
3½ dl [0,7 pt] flour
2 teaspoon baking soda
A little salt
Butter and sugar for the mould
Icing sugar to sprinkle over the cake
 Set the oven to 175° C / 345° F.
 Whip eggs, sugar, syrup and vanilla sugar/vanilla white and very airy.
 Melt the butter, add the milk with the saffron and bring to a boil.
 Mix flour, baking soda and salt carefully into the egg mixture with the saffron milk.
 Butter a ring mould and sprinkle it with sugar. Pour in the dough.
 Bake the cake in the middle of the oven for 30-35 minutes. Check with a thin wooden stick or baking needle to see if the cake is finished. the stick /needle should not be sticky.
 Let the cake cool and then vault it out on a grid and sprinkle with icing sugar.