Swedish Princess Cake Battle
SWEDISH PRINCESS CAKE BATTLE!! is a medium Swedish recipe that serves 12. 350 calories per serving. Recipe by Sorted Food on YouTube.
Prep: 45 min | Cook: 30 min | Total: 1 hr 40 min
Cost: $42.46 total, $3.54 per serving
Ingredients
- 6 large Eggs (room temperature, separated for genoise (whole eggs) and custard yolks)
- 300 g Granulated Sugar (divided: 150 g for genoise, 100 g for custard, 50 g for marzipan)
- 100 g All-Purpose Flour (sifted twice for a light genoise)
- 30 g Cornstarch (for genoise lightness; also 30 g for custard stabilization)
- 1 tsp Baking Powder (helps the genoise rise slightly)
- 100 g Unsalted Butter (melted, cooled before folding into genoise)
- 2 tsp Vanilla Extract (1 tsp for custard, 1 tsp for genoise)
- 500 ml Whole Milk (full‑fat for richer custard)
- 4 large Egg Yolks (for custard)
- 30 g Cornstarch (for custard) (stabilizer for crème pâtissière)
- 200 g Ground Almonds (fine texture for marzipan)
- 150 g Icing Sugar (for marzipan, sifted)
- 1 large Egg White (binds marzipan)
- 1 tsp Almond Extract (flavor for marzipan)
- 200 g Raspberry Jam (smooth, seedless if possible)
- 300 ml Heavy Cream (for whipped cream filling)
- 1 g Red Food Coloring (gel) (for tinting whipped cream or marzipan roses)
- 30 g Fresh Raspberries (optional) (for garnish)
Instructions
Prepare the Custard (Crème Pâtissière)
In a saucepan, heat the milk with 1 tsp vanilla until just below boiling. Meanwhile, whisk together egg yolks, 100 g sugar and 30 g cornstarch in a bowl until pale. Temper the yolk mixture by slowly pouring a little hot milk while whisking, then combine all back in the saucepan.
Time: PT10M
Temperature: Medium heat (around 85°C)
Finish and Chill the Custard
Once thickened and glossy, remove from heat, stir in the remaining 1 tsp vanilla, then pass through a fine mesh sieve into a clean bowl. Cover with plastic wrap directly on the surface and refrigerate for at least 30 minutes.
Time: PT5M
Make the Genoise Sponge Batter
Separate the 6 eggs: place yolks in one bowl, whites in another. Whisk yolks with 150 g sugar until thick and pale (about 5 min). In a separate clean bowl, whisk egg whites to stiff peaks, adding a pinch of salt. Gently fold the whites into the yolk mixture, then sift flour, cornstarch and baking powder over the top and fold lightly. Finally, fold in the melted butter and 1 tsp vanilla.
Time: PT15M
Bake the Genoise
Pre‑heat the oven to 180°C. Line a 20 cm round baking pan with parchment paper. Pour the batter in, smooth the top and bake for 20 minutes, or until a skewer comes out clean. Rotate the pan halfway through for even baking.
Time: PT20M
Temperature: 180°C
Cool and Trim the Sponge
Allow the cake to cool in the pan for 10 minutes, then turn onto a cooling rack. Once completely cool, trim the top to make it level and cut horizontally into three equal layers.
Time: PT10M
Prepare Marzipan
In a mixing bowl, combine ground almonds, icing sugar, 50 g granulated sugar, almond extract and the egg white. Mix until a smooth, pliable dough forms. If too sticky, add a little more icing sugar; if too dry, add a few drops of water.
Time: PT10M
Color Marzipan (Optional)
Divide a small portion of the marzipan and knead in a few drops of red food coloring to create pink for roses. Set aside.
Time: PT5M
Whip Cream Filling
Chill a bowl and whisk, then whip the heavy cream with 2 tbsp sugar and a splash of vanilla until stiff peaks form. Add a few drops of red food coloring if you want pink cream for decoration.
Time: PT5M
Assemble the Cake – First Layer
Place the bottom sponge layer on a cake board. Spread a thin layer of raspberry jam, then a generous layer of chilled custard, and finish with a thin coat of whipped cream.
Time: PT5M
Assemble – Second and Third Layers
Repeat the jam‑custard‑cream process with the second and third sponge layers, finishing with a thin cream layer on top of the third layer.
Time: PT5M
Cover with Marzipan
Roll the rested marzipan on a lightly powdered surface to a 3‑mm thickness. Drape over the cake, gently smoothing with your hands. Trim excess at the base.
Time: PT10M
Shape Marzipan Decorations
Roll small portions of pink marzipan into thin leaves and roses. Attach to the cake using a dab of whipped cream as glue.
Time: PT10M
Final Chill
Refrigerate the assembled cake for at least 30 minutes to set the marzipan and fillings.
Time: PT30M
Serve
Remove the cake from the fridge, slice with a hot knife for clean cuts, and enjoy!
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains nuts, Contains gluten, Contains dairy
Allergens: Eggs, Milk, Butter, Almonds, Wheat
Ingredient Substitutions
- Instead of Granulated Sugar: Caster sugar
- Instead of All-Purpose Flour: Cake flour
- Instead of Cornstarch: Corn flour
- Instead of Unsalted Butter: Clarified butter
- Instead of Vanilla Extract: Vanilla bean seeds
- Instead of Whole Milk: Half‑and‑half
- Instead of Cornstarch (for custard): All‑purpose flour (double the amount)
- Instead of Ground Almonds: Almond meal
- Instead of Icing Sugar: Powdered sugar
- Instead of Egg White: Aquafaba (1 tbsp)
- Instead of Raspberry Jam: Strawberry jam
- Instead of Heavy Cream: Whipping cream
- Instead of Red Food Coloring (gel): Natural beet juice
Equipment Needed
- Mixing Bowl
- Whisk
- Saucepan
- Fine Mesh Sieve
- Electric Mixer
- Baking Pan
- Parchment Paper
- Cooling Rack
- Spatula
- Offset Spatula (optional)
- Knife
- Rolling Pin
- Food Scale
- Timer
- Oven
- Refrigerator
Critical Steps — Do Not Skip
- Tempering the egg yolk mixture into the hot milk for custard.
- Whisking egg whites to stiff peaks and folding without deflating.
- Folding melted butter into the genoise batter at the end.
- Rolling and smoothing the marzipan without tearing.
Chef Tips from the Video
- Sift the flour and cornstarch together to ensure even distribution.
- Use a kitchen scale for all ingredients – Swedish baking relies on weight for consistency.
- For extra glossy marzipan, rub a tiny amount of vegetable oil on the surface after covering the cake.
- Chill the assembled cake before cutting to keep layers intact.
Troubleshooting
Custard lumps or curdles
Whisk constantly over medium heat and ensure the cornstarch is fully dissolved in the yolks before adding hot milk. If lumps form, pass the mixture through a sieve again.
Genoise collapses after baking
Do not over‑mix the batter after adding flour; fold gently. Also, avoid opening the oven door early.
Marzipan cracks when rolling
Let the marzipan rest longer or add a few drops of warm water. Roll on a lightly powdered surface to reduce sticking.
Cake layers are too dry
Brush each sponge layer lightly with a simple syrup (equal parts sugar and water) before adding jam and custard.
Storage
Refrigerator: Store covered cake up to 3 days. Keep marzipan covered with cling film to prevent drying.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in fridge before serving.
Room temperature: Not recommended; marzipan can soften and custard may spoil.
Make-Ahead Tips
- Custard can be made 24 hours ahead and kept chilled.
- Marzipan dough improves after resting 30 minutes; can be refrigerated for up to 3 days.
- Bake the genoise a day ahead, wrap tightly and store at room temperature.
Frequently Asked Questions
What is the cultural significance and history of Swedish Princess Cake in Swedish cuisine?
Swedish Princess Cake, or Prinsesstårta, originated in the early 20th century as a celebration cake for royal birthdays. It became a staple at Swedish birthdays, weddings and graduations, symbolising elegance with its green marzipan coating and delicate rose decoration.
What are the traditional regional variations of Swedish Princess Cake in Swedish cuisine?
While the classic version uses raspberry jam, some regions substitute strawberry or blackcurrant jam. In southern Sweden, a light coffee‑flavored custard is sometimes used, and the marzipan color can vary from green to pink for special occasions.
How is Swedish Princess Cake traditionally served in Sweden?
The cake is typically presented on a cake stand, sliced with a hot knife, and served with coffee or tea. It is often garnished with fresh berries and a single marzipan rose on top, reflecting its festive origins.
What occasions or celebrations is Swedish Princess Cake traditionally associated with in Swedish culture?
Swedish Princess Cake is most commonly served at birthdays, name‑days, weddings, graduations and the Swedish royal family’s birthday celebrations. Its elegant appearance makes it a favorite for any formal gathering.
What are the authentic traditional ingredients for Swedish Princess Cake versus acceptable substitutes?
Authentic ingredients include genoise sponge, raspberry jam, vanilla custard (crème pâtissière), whipped cream, and almond‑based marzipan. Acceptable substitutes are strawberry jam for raspberry, pastry cream instead of custard, and almond paste mixed with powdered sugar if ground almonds are unavailable.
What other Swedish dishes pair well with Swedish Princess Cake?
Swedish Princess Cake pairs nicely with traditional Swedish coffee, kanelbullar (cinnamon buns) for a dessert spread, or a light fruit compote. A glass of chilled sparkling apple cider also complements the sweet richness.
What are the most common mistakes to avoid when making Swedish Princess Cake at home?
Common mistakes include adding the cornstarch to the milk instead of the yolks, over‑mixing the genoise batter, under‑whipping the egg whites, and not allowing the custard to chill before spreading. Each of these can cause a dense texture or a cracked cake.
Why does this Swedish Princess Cake recipe use cornflour in the custard base instead of regular flour?
Cornflour (cornstarch) provides a smoother, silkier texture and thickens the custard at a lower temperature than flour, preventing a grainy mouthfeel. It also keeps the custard light, which is essential for the airy layers of a Princess Cake.
Can I make Swedish Princess Cake ahead of time and how should I store it?
Yes. Bake and cool the genoise layers, make the custard and marzipan a day ahead, and store each component wrapped in cling film in the refrigerator. Assemble the cake the day you plan to serve and keep it chilled until serving.
What texture and appearance should I look for when making Swedish Princess Cake?
The genoise should be light, airy and springy, with a fine crumb. The custard must be smooth, glossy and set but still spreadable. The marzipan coating should be smooth, without cracks, and the rose decoration should be crisp yet pliable.
What does the YouTube channel Sorted Food specialize in?
The YouTube channel Sorted Food specializes in fun, collaborative cooking challenges, gadget reviews, recipe development and community‑focused food projects, often featuring a group of friends experimenting with both classic and modern dishes.
How does the YouTube channel Sorted Food's approach to Swedish cooking differ from other Swedish cooking channels?
Sorted Food approaches Swedish cooking with a playful, challenge‑driven format, focusing on recreating beloved Swedish dishes like Princess Cake using limited instructions. This contrasts with traditional Swedish channels that often present step‑by‑step tutorials with detailed cultural context.
Last updated: August 30, 2026
