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In Trinidad and Tobago, Homemade Sponge Cake is a common tradition in the making and can be served at any time especially around Birthdays and Christmas. Here is a tried and proven homemade recipe, made from scratch. We hope you try it!
Prep Time
45 mins
Cook Time
45 mins
Total Time
90 mins
Serves
1 cake in 8 inch pan
Ingredients
- 2 cups of Flour
- 1 cup of Granulated Sugar
- 8 ounces Butter (Blue Band or alternative)
- 4 medium Eggs
- 1 teaspoon Almond Essence
- ¼ teaspoon Cinnamon
- ½ cup Liquid Milk
- 3 teaspoons Baking Powder
- 1 teaspoon Orange Zest
- 1 tablespoon Fresh Orange Juice

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When do you add the Orange…
When do you add the Orange rind and Orange Juice? Does the rind stay or should it be removed at some point? Also, mines started to curdle, what did I do wrong?
Hi Kim and thank you for…
Hi Kim and thank you for your comment, the orange juice and zest (rind) are added in step 3 so where is says to add the rest of the liquids. As for the curdling this could possible be because the butter may have been to cold, giving the appearance of being curdled. When creaming butter for baking it should be at room temperature when creaming otherwise it will appear as if it may be curled when in fact is just needs to be a touch less chilled.
Hopefully you have happy baking throughout all the seasons.
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