Trinidad sponge cake
Want a light, fluffy sponge cake? Then, try this simple Trinidad sponge cake recipe. It is so easy to make and you won’t be disappointed when you bite into a slice of this sweet cake.
Servings: 12 slices
Calories: 408kcal
Ingredients
- 3 cups flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup butter (softened)
- 2 cups sugar
- 4 eggs
- 1 cup milk
- 2 tsp essence (like vanilla, lemon, almond, and orange)
- 1½ tbsp citrus juice (lemon, lime or orange)
- 1 tsp citrus zest (lemon, lime or orange)
- 1 tsp cinnamon
- pinch of salt
Equipment
- Cake mixer
Instructions
- Leave butter on the countertop to soften for an hour or two.
- Preheat the oven at 350°F.
- Add softened butter and sugar to the cake mixer.
- Cream until smooth and fluffy.
- Mix in citrus juice, essence and zest.
- Add one egg and combine fully.
- Repeat for the remaining eggs.
- In a separate bowl, mix the remaining dry ingredients.
- Fold half of the dry ingredients into the batter.
- Add half of the milk and combine.
- Mix in the remaining dry ingredients and milk.
- Combine until smooth and silky.
- Butter and flour the cake pan.
- Pour the cake batter into the prepared cake pan.
- Bake for 40 to 50 minutes or until the cake pulls away from the sides of the pan and the center of the cake is completely cooked (a skewer should come out clean).
- Remove from heat and allow to cool.
- Serve with your favorite desserts.
Notes
If the center of the cake is not fully cooked after the 50 minutes, place the cake back in the oven for another 5 – 10 minutes.
