Episode 8: The In-Between Cake
A very Nigella response to fake spring
Flour & Fika – Scandinavian Baking for the World
with Ammna (Baked by Ammna)
It’s meant to be spring… and yet it’s snowing.
Again.
In this episode, Ammna leans into that awkward in-between moment, when winter baking feels too heavy, spring baking feels premature, and all you really want is something soft, simple, and comforting without the drama.
Inspired by Bake Off energy, the joy of Nigella, and Scandinavian restraint, this episode is all about The In-Between Cake:
a light sponge, softly whipped cream, no frosting, no showstopping — just cake that understands the assignment.
This is a fun, cheerful baking episode for anyone who:
loves Bake Off
bakes for vibes, not perfection
is suspicious of strawberries in early spring
and believes cream usually knows best
A simple, Nigella-ish cake — perfect for fake spring days.
About Ammna : Ammna is the baker behind Baked by Ammna and the host of Flour & Fika, a podcast celebrating Scandinavian baking, stories, and culture — shared in a way that’s calm, approachable, and made for real life.
She bakes seasonally (and honestly), loves classic flavors, and believes baking should feel good, not stressful.
Fake spring, snow, and baking anyway
Bake Off vibes & Nigella energy
Why this moment calls for light cake + cream
What makes an “in-between” bake
Scandinavian baking without the performance
A simple, adaptable cake for right now
Plus: The In-Between Cake recipe below
The Recipe for the 'In-Between Cake': (Serves 6–8)
For the sponge
3 large eggs, room temperature
150 g sugar
150 g all-purpose flour
1½ tsp baking powder
1 tsp vanilla extract
2 tbsp milk
100 g melted butter or neutral oil, cooled
For the cream
300 ml whipping cream
1–2 tbsp powdered sugar (to taste)
Zest of 1 lemon or
2–3 tbsp raspberry, apricot, or lingonberry jam
Heat oven to 175°C (350°F).
Line a 20 cm round cake tin.
Whisk eggs and sugar until pale and airy, about 3–4 minutes.
Gently fold in flour and baking powder.
Stir in vanilla, milk, and melted butter or oil until just combined.
Bake for 25–30 minutes, until light golden and springy.
Cool completely.
Whip cream softly with powdered sugar.
Fold in lemon zest or gently ripple through jam.
Slice cake in half and fill with cream.
Place the top on gently.
Optional: dust with powdered sugar.
Or don’t.
Serve with coffee.
Stand at the counter.
Eat a slice slightly too large.
If you liked this episode:
Follow or subscribe to Flour & Fika wherever you listen
Share it with a Bake Off friend, a baking friend, or anyone who loves to listen
Leaving a review really helps the podcast grow
You can also find Ammna on Instagram at
👉 @bakedbyammna
For recipes, stories, and seasonal baking inspiration, visit
👉 blog.bakedbyammna.com
