How to make a Trinidad Sponge Cake | Classic Bakes

Published Date

May 4th 2020

#Cakes #Sweet Desserts #Lacto Vegetarian #Pescetarian #Christmas #Baking

Front shot of sliced Trinidad Sponge Cake

Aerial view of Trinidad Sponge cake ingredients

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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!

Author: Classic Bakes Editorial Team

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

Instructions

Cream butter and sugar using a whisk or paddle in your mixer and start at slow speed. You can manually batter with a spoon, but it is a longer process. For the mixer, gradually increase to a fast speed. Cream until light and fluffy.

Crack eggs one at a time in a separate bowl. Add eggs, one at a time, on medium speed for approximately 2 minutes. Add essence to eggs.

Add all other liquids on slow speed.

Combine flour, cinnamon and baking powder and mix with a spoon dispersing the ingredients evenly. Add this to the batter and beat on slow speed for 2 minutes then high speed for 1 minute.

Well grease the pan with butter (sides and base) and sprinkle flour over. Turn over and gently knock out excess flour.

Prepare the oven by adjusting a shelf to the middle. Now preheat the oven to 350 °F. Bake for 40 - 45 minutes. Tip: Test with toothpick at 40 minutes by inserting in the center of the cake. If it comes out clean then the cake is ready. If not continue to bake until finished after approximately 45 minutes.

Remove from the oven (heat gloves on) and sit on the rack. Then shake the pan gently from side to side until the cake is loose. Turn onto a flat base and remove pan and let it cool in open air.

This recipe has been meticulously written by an independently selected Editorial Team or community member. In an effort to be fully transparent, Classic Bakes may earn a small commission from the external links on this page (at no cost to you) should you decide to buy any product. The links do not influence the recipes and are there for your convenience only. We use the income to offset costs such as website hosting, maintenance and to pay our editors. We know you will appreciate the hard work required to bring such high quality recipes to you for free. We thank you very much for your support.

Keywords

Trinidad Sponge Cake, sponge cake, Trini Sponge Cake, Trinidad Sponge Cake Recipe, best sponge cake, cookbook, Caribbean, trini cake

When do you add the Orange…

Kim A (not verified)

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?

Permalink 21 Dec 2022

Hi Kim and thank you for…

Member for

1 year 4 months

First Name

Jennifer

Last Name

Dodd

Jennifer Dodd

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.

Permalink 23 Dec 2022

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