Instructions:

Cream Butter and Sugar:
In a large mixing bowl, combine the softened butter and sugar. Using an electric mixer or a whisk, beat the mixture for 3-4 minutes until it becomes light and fluffy. This process incorporates air into the butter, setting the foundation for a soft cake.
Incorporate Egg Yolks:
Add the egg yolks to the creamed butter and sugar mixture, one at a time, beating well after each addition. Ensure each yolk is fully incorporated before adding the next. This step adds richness and color to the cake.
Mix in Milk:
Gradually pour in the milk while continuing to mix. The milk helps to loosen the batter slightly, making it easier to combine with the dry ingredients.
Fold in Flour:
Sift the flour into the wet ingredients. Gently fold it in using a spatula or a wooden spoon, being careful not to overmix. Overmixing can lead to a dense cake, so stop as soon as the flour is just incorporated.
Whip Egg Whites:
In a separate, clean bowl, beat the egg whites until stiff peaks form. This step is crucial for achieving the cake’s signature light and airy texture.
Combine Mixtures:
Carefully fold the whipped egg whites into the batter, using a folding motion to keep as much air in the mixture as possible.
Bake:
Preheat your oven to 180°C (356°F). Pour the batter into a greased and floured cake pan. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Serve as is, or dust with powdered sugar for an extra touch of sweetness.

This Norwegian cake is a testament to the beauty of simplicity in baking. With its melt-in-your-mouth texture and delightful flavor, it’s a dessert that’s bound to become a favorite. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is a perfect choice. Enjoy the process and the delicious outcome!