Test Kitchen Tuesday-Guyana sponge cake

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

1/2 tsp baking powder

6 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.