Ali’s Guyanese Sponge Cake
by Ali & the Brave Kitchen
If there is anything all Guyanese have eaten, it’s sponge cake; particularly at Christmas time. Well, I decided to go ahead and make sure that I had this sponge cake thing down by the time Christmas came to hopefully start a friendly rivalry between my aunt Gem, who is FAMOUS for her sponge cake, and I.
I foraged the internet for recipes for sponge cake, because I couldn’t good and well call my aunt Gem and ask her for hers and accidentally drop a dime on my own little scheme. And what I found was, if it’s one thing people have a lot of, it’s recipes for sponge cakes. Well, I can tell you they’re not all good, I found what I thought was going to be awesome and went to it. Unbeknownst to me, this had too many new additives to it for it to be the sponge cake I knew and loved with a cold glass of milk. It was a nice cake and tasted really good, my dog twinks even liked it; but it wasn’t what I wanted.
So, I went back into my kitchen, the brave soul that it is, and decided that I would create my OWN sponge cake recipe. My brain went to working overtime, deciding what I did and didn’t like and voila, Ali’s Guyanese Sponge Cake! And what do you know, it was just what I thought it would be!! I am a cook by taste, for the most part, more than strict adherence to a recipe; so, if it doesn’t taste like I think it should, I keep playing with it till it does. And so, Ali’s Guyanese Sponge Cake recipe was born!!
Here are a couple pics of the process:
Batter with all ingredients
Batter in pan with Baker’s Joy instead of traditional butter and flour
(I hate flouring cake pans, I really do.)
Fresh out the oven, don’t let the top of the cake fool you!
A slice of heaven for you! 🙂
Ali’ Guyanese Sponge Cake
- 8oz (2 sticks) of butter
- 1 cup of sugar
- 4 large eggs
- 1 tsp baking powder
- 1 & 1/2 cups of flour
- 1/4 tsp nutmeg
- 1/2 lemon zest
- 1/2 orange zest
- 1 & 1/4 tsp mixed/vanilla essence
- 1/2 cup evaporated milk
- Preheat the oven to 350 degrees
- Butter and eggs should be at room temperature.
- Sift all the dry ingredients together (flour, baking powder, nutmeg).
- Cream butter and sugar together to a smooth consistency (shouldn’t be overly granulated by the sugar).
- Lightly beat eggs, zests, and essence together.
- Add eggs a little at a time to the butter and sugar mixture to get a smooth, golden consistency.
- Add the flour and milk in 1/3s to the wet ingredients until you have incorporated all the flour and milk into the batter.
- Butter and flour your pan and pour mixture into pan (you can use baker’s joy spray if you want to cheat a little like I did).
- Bake at 350 degrees for 35 minutes depending on your oven check after 30 minutes to see if it is done by sliding a tooth pick into the center of the cake, if it comes out clean it’s ready!! If not, put it back into the oven for no more than 10 minutes.
- Let the cake cool, serve, enjoy!!