Silvi Cake in a 22 cm Springform

A simple, soft, and moist cake with delicious vanilla frosting, just as a good classic pound cake should be. The Silvi cake is one of those cakes that is both easy to make and hard to resist, featuring a light cake base and a sweet, buttery frosting layer on top. Top it with shredded coconut for the classic flavor, or use colorful sprinkles for an extra festive version.

Cake Base

• 2 eggs
• 150 g sugar
• 120 g all-purpose flour
• 2 tsp baking powder
• 1 dl cold water

Vanilla Frosting

• 90 g butter
• 90 g sugar
• 1 egg yolk
• 2 tsp vanilla sugar
• Shredded coconut or cake sprinkles

Cake Base

1. Preheat the oven to 175 °C (fan and top/bottom heat).
2. Grease a 22 cm springform pan well. Pay extra attention around the center piece.
3. Whisk the eggs and sugar until you achieve a light and fluffy egg mixture.
4. Combine the all-purpose flour and baking powder, and sift it in gently.
5. Fold in the flour mixture without deflating too much air.
6. Carefully stir in 1 dl cold water at the end.
7. Pour the batter into the pan.
8. Bake on the lower/middle rack for about 25–30 minutes. Start checking after 25 minutes. The cake is done when a cake tester comes out clean.
9. Let the cake cool in the pan until it is lukewarm, before inverting it onto a plate if desired.

Vanilla Frosting

1. Place everything in a small saucepan.
2. Heat gently over low to medium heat while stirring constantly.
3. Once the butter has melted, the sugar has dissolved, and the frosting is smooth and slightly thicker, remove the saucepan from the heat. Do not let it boil vigorously.
4. Pour/spread the frosting over the lukewarm cake.
5. Immediately sprinkle with coconut or sprinkles.
6. Allow the cake to cool completely before serving.

Little springform trick: Once the cake is done, let it sit for 10–15 minutes in the pan before inverting it. This allows it to set a bit, but it is still warm enough to release easily.