Make this delicious Norwegian-style sponge cake from season 2 of Paul Hollywood's City Bakes. 


  • Macaron Base

  • 6 egg whites

  • 200g caster sugar

  • 200g ground hazelnuts or ground almonds

  • Sponge

  • 6 eggs

  • 160g caster sugar

  • 160g plain flour

  • 2 tsp baking powder

  • Filling

  • 1 litre double cream

  • 300g good quality strawberry jam

  • 400g white marzipan

  • 200g toasted flaked almonds

  • 40g melted white chocolate

  • 40g melted dark chocolate


  • 1.

    Heat your oven to 180c/Gas 4 and line a large baking tray with baking paper. Draw a circle 25cm/10inch to act as a guide.

  • 2.

    In a clean bowl, whisk the egg whites to soft peaks. Add the sugar a tablespoon at a time and whisk well between each addition. Continue until all the sugar is incorporated and you have a smooth, glossy meringue. Gently fold in the ground hazelnuts or almonds.

  • 3.

    Tip the meringue onto the prepared tray and spread so it's the same size as the circle you have drawn. Bake in the oven for 20 minutes until crisp.

  • 4.

    For the sponge, grease and base line a 25cm springform cake tin. In a large mixing bowl, beat the eggs and sugar together until light and fluffy and have reached ribbon stage. Sieve the flour and baking powder over the egg mixture and carefully fold in until thoroughly incorporated and you have a smooth light mix. Pour into the prepared tin and bake for 40-45 minutes until the cake is risen and golden and a skewer comes out clean when inserted.

  • 5.

    Leave to cool in the tin for 10 minutes before removing from the tin and continue cooling on a wire rack.

  • 6.

    Roll the marzipan to 3-4 mm thick and cut a disc 25cm. Whip the cream to stiff peaks.

  • 7.

    Slice the top off of the cake so you have a level surface then make 2 horizontal cuts so you have 3 discs of cake. Choose the 2 best discs of cake to use and freeze the other to use at another time.

  • 8.

    To assemble the cake take a serving plate or cake board and place the macaron disc on the base in the centre.

  • 9.

    Cover with a layer of jam then top with a thick layer of cream. Sit a sponge disc on top then repeat with another layer of jam and cream and the second sponge disc. For the final topping cover the sponge with a thin layer of jam and a thin layer of cream. Carefully place the marzipan disc on top and lightly press down. Use the remaining cream to cover the sides of the cake and smooth using a palette knife. Press the flakes almonds onto the sides of the cake.

  • 10.

    Place the melted chocolate in 2 piping bags, one for the dark and one for the white. Snip the ends of the piping bags and pipe fine lines across the surface of the marzipan to create a diamond pattern.

  • 11.

    Store in the fridge until its ready to be sliced and eaten.

Nutritional information

Nutritional analysis per serving (32 servings)

  • Energy 356kj
  • Fat Total 23g
  • Saturated Fat 8g
  • Protein 6g
  • Carbohydrate 32g
  • Sugar 23g
  • Sodium 60mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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