Baking & Sweets
Fanta cake classic
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Airy sheet cake with cream and sour cream topping and cinnamon sugar. A real party cake classic.
Timing
- Preparation: approx. 20 minutes
- Baking time: approx. 20-25 minutes at 180 °C top/bottom heat
- Let cool completely: approx. 60 minutes
- Cooling time with topping: at least 30 minutes
- Total: approx. 2 hours 10-15 minutes
Estimated nutrition
per piece · Calculated for 20 pieces.
- Energy
- ≈ 255 kcal
- Protein
- ≈ 3.6 g
- Carbohydrates
- ≈ 25.1 g
- Fat
- ≈ 15.1 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 4 eggs · ≈ 200.0 g
- 1 packet of baking powder · ≈ 16.0 g
- 2 packets of cream stiffener · ≈ 16 g
- some sugar · ≈ 20 g · Assumed quantity / reference product
- Cinnamon sugar for sprinkling · ≈ 20 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300g flour
- 200g sugar
- 4 eggs
- 125 ml oil
- 125ml Fanta
- 1 packet of baking powder
- 400 g whipped cream
- 2 packets of cream stiffener
- 200 g sour cream
- some sugar
- Cinnamon sugar for sprinkling
Instructions
- Preheat oven to 180 °C top/bottom heat. Line a tray (approx. 30 × 40 cm) with baking paper.
- Beat the eggs with the 200 g sugar until foamy. Stir in oil and Fanta.
- Mix the flour and baking powder, fold in briefly and spread the dough on the tray.
- Bake for about 20-25 minutes and check with a chopstick. Then let it cool completely.
- Whip the cream until stiff. If desired, mix the sour cream with a little additional sugar and carefully fold it into the cream.
- Spread the topping over the cold cake, sprinkle with cinnamon-sugar and cool in the refrigerator for at least 30 minutes.
- Cut into about 20 pieces and keep refrigerated until serving.
