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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!
1 cake in 8 inch pan
- 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
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.
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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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