Spiced Trinidad Sponge Cake Recipe
This Trinidad sponge cake recipe is a little heavy-handed on the spices like cinnamon, nutmeg, and tonka bean. The spices give the cake such a tasty, memorable flavor that friends and family will ask for more.
Servings: 8
Equipment
- Cake mixer
Ingredients
- 2 cups sugar
- 1 cup butter (unsalted, softened)
- 4 eggs
- 1½ tbsp lemon juice
- 1 tsp lemon zest
- 3 cups flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg (freshly grated)
- ½ tsp tonka bean (grated)
- pinch of salt
- 1 cup milk
- 2 tsp vanilla or lemon essence
Instructions
- Preheat oven at 350°F.
- Butter and flour your cake pan.
- Cream softened butter and sugar together.
- Add one egg and incorporate fully.
- Continue adding one egg at a time until the batter becomes light and fluffy.
- Mix in lemon juice and zest.
- In a separate bowl, mix all the dry ingredients together.
- Add half of the flour and half of the milk to the batter.
- Mix slowly until no dry flour is evident.
- Then mix faster to ensure there are no flour pockets and the ingredients are fully incorporated.
- Include the remaining flour and milk.
- Add the essence.
- Pour the batter into your greased cake pan.
- Bake for 50 minutes or until the cake pulls away from the sides of the pan.
- Remove from the oven and check the center of the cake with a skewer. If it comes out clean, your cake is done. If not, continue baking for another 10 minutes.
- Place on a cooling rack and cool completely.
- Serve as a dessert alongside ice cream, fruit cake and more.
Video
Notes
- You can use lemon, lime or orange juice and zest.
- Essence like vanilla, lemon, anise, or almond can be used.
