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.
Guyana Sponge Cake
1 cup butter
1 cup sugar
1 1/2 cup flour
1 tsp baking powder
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.