Guyanese Sponge Cake

Name: Guyanese Sponge Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 15 serving
Ingredients: 2 cups softened butter; 2 cups sugar; 10 eggs; 2 tsp vanilla extract; 1 ½ tsp rum; 1 orange; 1 lemon; 3 ½ cups flour; 2 tsp baking powder; ½ tsp salt; Optional: food dye

User Reviews

3.6

15 reviews

Good

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
15
Calories
495 kcal
Course
Others

Guyanese Sponge Cake

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

2 cups softened butter
2 cups sugar
10 eggs
2 tsp vanilla extract
1 ½ tsp rum
1 orange
1 lemon
3 ½ cups flour
2 tsp baking powder
½ tsp salt
Optional: food dye

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Instructions

All ingredients ready? Let's begin!
Preheat your oven to 350F. Grease two round 8 inch cake pans with butter and a little bit of flour, making sure to cover the sides as well.
In the bowl of a standing mixer (or, if you don't have one, in a regular mixing bowl) add the butter and sugar. Beat with the paddle attachment until light and fluffy.
Slowly mix in the eggs one at a time, beating well after each to incorporate.
Add the vanilla and mix until incorporated. Do the same with the rum.
Zest the outside of the orange and lemon then add both to the sugar-butter mixture and mix until combined.
In a new, clean bowl, add the flour, baking powder, and salt. Whisk to combine.
Slowly add the flour mixture bit by bit to the sugar-butter mixture. Make sure to carefully mix between additions.
If you want to use food coloring for your cake, now is the time to do so.
Separate the batter into a few different bowls and add a couple drops of different food colors to each. Mix each color into the batter until it reaches the desired shade (add a few more drops of food coloring if needed).
If not using food coloring, divide the batter and pour half into each pan. Use a spatula to scrape all the batter out of the bowl.
If using food coloring, alternate swirling the different colors into each pan, using roughly half for each. If you want, use a skewer or chopstick to further swirl the colors in the pan.
Put the cake in the oven for 45 minutes. Check after that with a skewer or fork. If the skewer comes out with batter stuck to it, it needs more time. It may need to cook for a little over an hour.
Once you can insert and remove a skewer without having batter stuck to it, remove the cakes from the oven.
Allow the cakes to cool for at least half an hour before turning them out to continue cooling on a rack. If the cakes stick to the pan, run a knife around the edges and try again.
Let cool before serving.

Nutrition Information

Show Details

Calories 495kcal (25%) Carbohydrates 56g (19%) Protein 7g (14%) Fat 28g (43%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 174mg (58%) Sodium 372mg (16%) Potassium 108mg (3%) Fiber 1g (4%) Sugar 33g (66%) Vitamin A 936IU (19%) Vitamin C 8mg (9%) Calcium 65mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 495 kcal

% Daily Value*

Calories	495kcal	25%
Carbohydrates	56g	19%
Protein	7g	14%
Fat	28g	43%
Saturated Fat	17g	85%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	174mg	58%
Sodium	372mg	16%
Potassium	108mg	2%
Fiber	1g	4%
Sugar	33g	66%
Vitamin A	936IU	19%
Vitamin C	8mg	9%
Calcium	65mg	7%
Iron	2mg	11%