I’ve been receiving request for Guyanese sponge cake and decided to do a test run. Guyanese sponge cake is a Christmas staple along with black cake and ginger beer. 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 halved the recipe because quite frankly that much cake is too much for my husband and myself to eat. I enjoyed this Guyana sponge cake and so did he. It was moist and flavorful and just as good as I remembered.
Guyana Sponge Cake
1 cup butter
1 cup sugar
1 1/2 cup flour
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp grated orange zest.
Preheat oven to 350 degrees. Cream butter and sugar for 5 minutes. Add eggs one at a time, making sure they are well incorporated before you add another egg. Mix in vanilla extract and orange zest. Slowly add flour and mix until well combined. Pour into a greased 9 inch cake pan that’s been line with parchment paper and bake at 350 degrees for 35 minutes. Cake should spring back when gently touched.
Remove from oven and allow to cool for 10 minutes before removing from pan. Once the cake is out of the pan, remove the parchment paper and discard. Allow cake to cool on a rack before serving.
*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.