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–+ servings
Trinidad Sponge Cake Recipe

Trinidad Sponge Cake Recipe

This Trinidad sponge cake recipe is buttery and sweet, with mellow spiced flavor.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert
Cuisine Carribean
Servings 10 servings

Equipment

  • 1 9-inch round cake pan
  • parchment paper

Ingredients
  

  • 1 cup butter unsalted, at room temperature
  • 1 cup sugar (white or brown sugar)
  • 4 eggs at room temperature
  • 1/2 cup milk or evaporated milk
  • 1 tsp orange zest
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 pinch salt

Instructions
 

  • Preheat oven to 350 F. Grease and line a 9 inch round cake pan with parchment paper.
  • Cream sugar with unsalted butter until fluffy, using a stand mixer with the paddle attachment, or in a large bowl using a hand mixer. Cream for about 10 minutes on high speed. Add vanilla essence and almond extract.
  • Crack eggs in a separate medium bowl and whisk gently with a fork until frothy, about 7-8 minutes. Add the orange and lemon zests, as well as the milk.
  • Add egg mixture to the butter and sugar mixture, a little at a time.
  • Sift the dry ingredients (flour, baking powder, cinnamon, nutmeg, salt) into the batter. Beat the flour mixture on into the butter mixture on low speed to combine.
  • Pour cake batter into prepared pans. Place cakes in the middle rack of the preheated oven, and bake 35-40 minutes until a toothpick inserted in the center of the cake comes out clean.
  • Remove the cake to a wire rack to cool for 10 minutes, then run a thin knife around the sides of the pan to cleanly remove the cake from the pan.

Notes

This cake keeps wrapped very tightly in plastic wrap for 1-2 days.
Keyword butter, cinnamon, pound cake, sponge cake, vanilla
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