Homemade Trini-Style Sponge Cake
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, is a real Trini favourite. Add icing for extra delight!
Total Time: 97 minutes
Preparation Time: 27 minutes
Cooking Time: 30 minutes
Wait: 40 minutes
1 Cup Butter, Salted
2 Cups Granulated Sugar
4 Units Eggs
3 Cups All-Purpose Flour
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
2 Teaspoons Vanilla Extract
1 Cup Nestlé Carnation Full Cream Evaporated Milk 330ml
In an electric mixer cream butter and sugar until light and fluffy.
Add eggs one at a time. Beating well in between additions.
Sift flour, baking powder and salt in to a medium bowl.
Add vanilla to milk and set aside.
Add flour mixture and milk mixture to creamed butter alternating the additions starting and ending with the flour mixture. Beat until ingredients are combined thoroughly.
Pour into greased and floured 9“ cake pan.
Bake in a preheated oven at 375 °F for 25 – 30 minutes or until a wooden pick comes out clean when inserted.
Leave to cool on a wire rack for 10 minutes.
Turn cake out of pan and leave to cool completely on wire rack