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Trini Sponge Cake

The buttery Trinidad sponge cake: rich and fine-crumbed, beaten for a long time and flavoured with vanilla, almond and lime zest.

Desserts and Sweet Treats

  • 1 hr 30 min est.
  • Serves 16
  • Medium
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Trini

A Trini sponge cake is not a light, airy sponge in the British or American sense. It is closer to a pound cake: lots of butter and sugar beaten until very pale, then eggs, flour and essences, for a rich, fine, golden crumb.

Most of the work is the creaming. Beat the butter and sugar far longer than seems necessary, until almost white and fluffy; that is where the cake’s texture comes from.

Have the butter and eggs at room temperature before you start, or the batter can curdle.

The recipe

Trini Sponge Cake

Prep
30 min
Cook
1 hr
Total
1 hr 30 min
Serves
16
Makes
1 tube cake, 10 inches (25 cm)

Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.

Ingredients

Tick items off as you gather them.

Method

  1. Heat the oven to 350°F (175°C). Grease a 10-inch (25 cm) tube pan and dust it with flour.
  2. Beat the butter for 2 minutes, then add the sugar and beat for 8 to 10 minutes, until very pale and fluffy.
  3. Beat in the eggs one at a time, beating well after each. If the mixture starts to curdle, add a spoonful of the flour.
  4. Beat in the vanilla, almond essence and lime zest.
  5. Sift the flour, baking powder and salt together. With the mixer on low, add the flour in three parts, alternating with the milk, and mix only until smooth.
  6. Spoon into the pan and smooth the top.
  7. Bake for 55 to 65 minutes, until golden and a skewer in the centre comes out clean.
  8. Cool in the pan for 15 minutes, then turn out onto a rack to cool completely.

Serve it with

  • Plain with tea or coffee
  • With fruit, or with ice cream

Substitutions

  • Two round cakes: bake in two 9-inch (23 cm) round pans for 35 to 40 minutes.
  • Mixed essence: many Trinidad bakers use a 'mixed essence' instead of separate vanilla and almond.

Storing and reheating

  • Keep wrapped or in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Cook's notes

  • Don't open the oven in the first 40 minutes, or the cake may sink.
  • Creaming by hand works, but takes a strong arm and about twice as long.

https://trinbagorecipes.com/recipes/trini-sponge-cake/

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