sponge

I’ve been recieving request for Guyana sponge cake and decided to do a test run.  I’ve made this in the past but it’s been so long it was like new to me again.  I remembered my mom telling me a pound of sugar, a pound of butter and a pound of flour.  Using that I did a little research and I came up with this recipe.  Its basically a classic sponge cake recipe.  I know I didn’t actually used a pound of flour or butter or sugar, I halfed the recipe because quite frankly that much cake is too much for my husband and myself to eat.  I enjoyed this cake and so did he, but next time I think I will add a little milk to give it more moisture.

**Updated 11/14/2014

Guyana Sponge Cake

1 cup butter

1 cup sugar

1 1/2 cup flour

1 tsp baking powder

4 eggs

1 tsp vanilla extract

Preheat oven to 350 degrees.  Cream butter and sugar for 5 mins.  Add eggs one at a time, making sure they are well incorporated before you add another egg.  Slowly add flour and mix until well combined.  Add vanilla extract and stir until combined.   Pour in a floured 9 inch cake pan and bake at 350 degrees for 35 mins. Cake should spring back when gently touched.

*Optional.  To achieve this color combination I colored 1 cup of batter red and one cup green.  I alternately dropped the red, green and uncolored batter into the cake pan.  I then swirled the batters together with a knife.

sponge1

sponge3

This article has 48 comments

  1. Jessie

    Oh I loveee guyana sponge cake! I had it once at my friend’s house and it was so good

  2. TashieCoo

    Oh Gosh….How I miss my gt! Christmas time I use to look forward to this sponge cake. And granny used to make it with the coloring like you do. So cute!

  3. Chelle

    Thanks for another great recipe. I’m glad yours calls for less eggs. Some recipes were calling for a dozen!!! Anyway, two questions… how much milk would you put in–this is for moisture I take it? What about oil? Also how did you fold in the colour? Did you drip in directly to the pan and swirl with a knife or split the batter into three, colour two parts and then layer in the pan??

  4. JehanP

    Hi..I can’t give you an accurate amount of milk to add because when I do I will have to experiment to see what is the appropiate amount. As for the color, I colored 1 cup of batter red, and one cup green. I dropped the three into the pan and swirled with a knife.

  5. DesAlly

    This cakes looks so good. I am going to make it for christmas.

  6. Chelle

    Hi Jehan,
    Thanks for the quick response! I tried both this sponge cake and the salara. The milk addition was helpful, but I may have added too much milk. I used a 1/2 cup (1/4 cup might be better next time) and put a bit of the butter from the recipe in the milk and warmed it first before mixing it after the flour. The salara-perfect recipe… came out well. My dad suggested an alternative to the food colouring… the name has the term “rose” in it. Anyway, thanks for the recipes!

  7. JehanP

    Happy holidays to you too..I made Pepperpot for the first time and it was superb!!

  8. cheryl

    +-thanks for your help in making the sponge cake.I tried before but failed.You are a great help thanks again

  9. Jamie

    This cake looks so great!! I am now trying my utmost best to make this cake with the exact recipe. Do i need to put flour into the pan, before adding the batter?

  10. JehanP

    Yes the pan needs to be floured. Oops…Guess I left out that step..I will go and revise the recipe.

  11. Glenda Kyte

    I make my sponge cake with egg white only and it’s perfect. Your can also try using some 7up instead of milk for a wonderful 7upo cake

  12. Tiffany

    i try to my my first cake Christmas eve it was a little dry i dont know if i needed to add more milk or if i need to add water or oil im new to the baking and cooking seen so i need some more tips anyways i left guyana at the age of 6 and i didnt get the chance to learn to cook any of these fabulous food that i enjoy so much and im so grateful that i found this site my husband is an all out american and her would love for me to share my culture food with him and his family so thank you for sharing

  13. Aisha

    Thanks for this recepe
    I’ve made it and so proud of myslf. This is my first cake in whole life and it has been well done. Thanks to you again

  14. Ingrid

    We not use cup measurement sin the UK, what is the equivlant ?

  15. Alegro Pl Samochody Uzywane

    I don’t even know how I ended up here, but I thought this post was good. I do not know who you are but certainly you’re going to a famous blogger if you aren’t already ;) Cheers!

  16. Nelly

    cake looks good cannot wait to try it also i would love to have recipe for fruit cake guyana fruit cake

  17. JehanP

    Hi Nelly, I have posted a Fruit Cake recipe and will post a black cake recipe soon.

  18. Dada

    First off, I have to say that I am so glad that I stumbled onto this site. Although I am not Guyanese, I love the culture, music (the great, late Sundar Popo) and food.
    The first Guyanese dish I ever made was oil roti, and let me just say it took many many tries to get it right.
    Now back to the sponge cake, this was the first time making this cake and first time using a mixer, growing up as a kid, I used to bake cake from the box and but I mixed it with a wooden spoon because we didn’t have a mixer. I was quite surprised and proud of myself that the cake came out quite good.
    Was the red and green food coloring added to represent the Guyana flag?

  19. JehanP

    Hi Dada, I’m not aware of if the food coloring was added to represent the flag.

  20. kama

    i am sooooooo glad i found this site ( i’ve been using it about a year or so now). you just make me want to get up and cook something. i made sorrel for the first time (thanks) and it was the ‘yummmm’. lol. i’m about to try this fruit cake.set my fruits two weeks ago and i’m ready.

  21. Anjali

    Hello Jehan! I tried this sponge cake and it came out so delish! I did add a few drops of lemon extract though cause I love lemon flavored cake, the only thing is 35 mins was too much for my oven, It was a tad bit dry, next time I’ll do 32-33 mins and that might make it more moist, or I have read that you can add some sour cream for moistness. I will try to colored version next time though. Do I need to buy food coloring for that? xo

  22. JehanP

    Anjali you would need to buy food coloring. It can be found in the baking aisle at the supermarket.

  23. Anjali

    Thanks for your quick response Jehan! You are so awesome :)

  24. Adele

    Hi there, will be attempting this today. I have a loaf pan, how can I convert measurements to suit the pan size?
    Thanks a million

  25. JehanP

    Hi Adele, this will fit into a loaf pan just fine.

  26. ROSE

    Hi there,

    could you please tell me how may sticks of butter is equivlant to a cup. I am not a baker, but a little bit concerned about the amount of baking powder. if that enough. I saw some of the other writers asking about milk but I don’t see milk in recipe.

  27. JehanP

    Hi Rose, 2 sticks of butter is equivalent to 1 cup. This recipe has no milk, others are asking if they were to add milk how much would they add but this recipe is fantastic without milk. I made it a second time as it and it turned out great! I hope I’ve answered all of your questions.

  28. Jamy

    This cake looks good for my daughter bake sale. Thanks jeha for recipe

  29. michael woolford

    It is nice to know that I could get such an amazing recipe for a sponge cake.So what is the diffrence between a sponge cake and a pound cake?so thank you for the recipe.I will try to bake it on my own.Have a good day and God bless.

  30. JehanP

    Hi Michael, a pound cake is more dense and while a sponge is lighter. Also traditionally a pound cake is made with 1 pound each of flour, butter, sugar and eggs. Please let me know how your cake comes out.

  31. Lolita

    Just finish baking my sponge cake using your recipe however I used only 4 eggs and I also added some lemon and orange zest to it came out wonderful and tasty, also I used approx 11/4 cups of flour instead of 1 1/2 cups so its much lighter and fluffier.
    Thanks for a great recipe.

  32. Dionne

    your cake looks lovely fluffy and light. I tried it twice and both times it was heavy and not fluffy.Can you maybe tell me what i am doing wrong? thanks

  33. JehanP

    Dionne, I use a stand up mixer on high and whip it well after the addition of each egg. The mixer also makes the butter very fluffy. I hope these tips help.

  34. Donna

    Jehan, the sponge cake recipe needs about 1/4 tsp of salt. The salt blends with the sugar for a better taste.

  35. JehanP

    Hi Donna, I didn’t add salt because the cake was made with salted butter instead of unsalted. Typically Guyana sponge cake is made with unsalted butter so the addition of salt is necessary.

  36. Indra

    Made this cake tonight, OMG to dye for.I did add 3/4 cup of milk and I beat the egg white then add at the end, makes for a very light, fluffy cake.

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