Looking for a sponge cake recipe that’s light, airy, and flavorful without being eggy or dry? This classic Trini sponge cake recipe delivers all the deliciousness you crave in a Caribbean dessert, with troubleshooting tips to help you avoid common cake issues!
Table of Contents
My Sponge Cake Journey
Sponge cake has long been a staple in Trinidadian households, served during special occasions, holidays(especially Christmas), or as an everyday treat with tea.
My journey with sponge cake has been full of ups and downs. Over the years, I’ve had both failures and delicious successes, making me hesitant to share this recipe until now. After testing several versions, I finally found the perfect balance of light, spongy texture and rich flavor that a true Trini sponge cake should have. Here’s everything I’ve learned about making a sponge cake that’s perfectly spongy, delicious, and free from common cake issues.
What A Sponge Cake Should Be
- Spongy – The texture should be light, airy, and bouncy, with just the right level of moisture.
- Delicious – A balanced flavor profile, with subtle hints of vanilla and spices like cinnamon and cardamom, makes each bite irresistible.
Ingredients You Will Need
- All-Purpose Flour or Cake Flour: Provides structure.
- Baking Powder: Helps the cake rise.
- Ground Cinnamon & Cardamom: Adds warm spice notes.
- Salt: Enhances flavor.
- Eggs: Adds moisture and stability.
- Pure Vanilla Extract: Adds a rich flavor.
- Butter: Provides richness and moisture.
- Granulated Sugar: Sweetens and helps with texture.
- Evaporated Milk or Whole Milk/Orange Juice: For a moist, tender crumb.
How to Make Trini Sponge Cake – Overview
- Preheat oven to 350°F (190°C) and prepare a baking pan with parchment paper or butter and flour.
- Sift together flour, baking powder, cinnamon, and cardamom, then set aside.
- In a separate bowl, beat butter and sugar until light and fluffy (about 5 minutes).
- Add eggs one at a time, mixing well after each addition.
- Alternate adding the dry ingredients with milk, mixing gently to combine.
- Pour the batter into the prepared pan and bake on the middle rack for 40-50 minutes, or until a skewer comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack.
- Slice and enjoy your delicious Trini sponge cake!
Common Sponge Cake Mistakes (And How to Avoid Them)
Even experienced bakers encounter challenges with sponge cake. Here are some issues that can arise and tips on how to avoid them:
- Eggy and Fresh Flavor
- A sponge cake should not taste overly eggy. Ensure you’re using the right amount of vanilla extract and spices to balance the flavors.
- Hollow or Sunken Middle
- This is usually caused by an issue with the raising agent or by opening the oven too early. Bake on the middle rack without peeking until it’s almost done!
- Raw and Undercooked Center
- If the oven temperature is too low, the cake will remain raw in the middle. Preheat your oven properly and check that it’s reaching the correct temperature.
- Overcooked and Dark Cake
- Avoid baking at too high a temperature, which can overcook the cake and make it dry. Stick to 350°F (190°C) and monitor closely toward the end of baking.
- Dry Texture
- This can happen if there aren’t enough wet ingredients or if the cake is overbaked. Measure ingredients accurately and avoid overmixing.
- Dome on Top
- A domed top is caused by too much raising agent or too high a baking temperature. Reduce the temperature slightly if you notice excessive doming.
- Cracked Top
- Too much raising agent or a too-small pan can cause the cake to rise quickly and crack. Use the correct pan size and avoid adding extra baking powder.
- Overflowing Batter
- Always leave room for the cake to expand by filling the pan no more than two-thirds full.
- Heavy Texture
- To prevent a heavy cake, avoid overmixing and add eggs and liquids slowly to prevent curdling.
- Flat Cake
- Old or expired raising agents can cause a flat cake. Be sure to use fresh ingredients and avoid overbeating once the flour is added.
- Cake Sticking to the Pan
- Properly prepare your baking pan with butter and flour or parchment paper to prevent sticking.
Troubleshooting Tips
If your cake doesn’t turn out as expected, revisit the common issues mentioned above. Checking your oven temperature, measuring ingredients accurately, and not overmixing are key factors in getting a perfect sponge cake.
Storage Tips for Sponge Cake:
- Room Temperature: If you plan to enjoy the sponge cake within 2 days, store it at room temperature. Wrap the cake in plastic wrap or place it in an airtight container to keep it moist and fresh. Keep it in a cool, dry place away from direct sunlight.
- Refrigeration: For longer storage, wrap the sponge cake tightly in plastic wrap, then place it in an airtight container before refrigerating. This will keep it fresh for up to 5-7 days, though refrigeration may make it slightly denser. To serve, bring the cake to room temperature for a softer texture.
- Freezing: To store for up to 3 months, wrap the cooled sponge cake in a double layer of plastic wrap and then in aluminum foil. Place it in a freezer-safe container or bag for extra protection. When ready to enjoy, let it thaw at room temperature for a few hours, then unwrap and serve.
- Reheating (Optional): If desired, refresh the texture of the cake by microwaving individual slices for a few seconds or warming it briefly in a low oven. This helps restore softness, especially if refrigerated.
By following these storage tips, you’ll keep your sponge cake fresh and delicious, ready to enjoy for days!
Trini Sponge Cake Recipe
Equipment
- 6 or 8 Inch Cake Pan
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- Stand Mixer or Hand Mixer
- Cooling Rack
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- 2 cups all-purpose flour 12 oz
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground cardamom optional
- 1 tsp Himalayan salt
- 4 eggs large, room temp (9oz)
- 1 tsp pure vanilla extract
- 2 sticks butter 8 oz, 227g. 1 cup (tested with Kerry gold)
- 1 cup granulated sugar 8 oz 228g
- 3/4 cup evaporated milk or whole milk or orange juice
Instructions
- Pre Heat oven to 177 C/350 F/Gas mark 4. Grease and line bottom of baking pans (6, 8 or 9 inch) with parchment paper or prepare using butter and flour—doing so lightly on the sides.
- Place sifter in a bowl, add in flour, baking powder, cinnamon and cardamom. Sift, whisk a couple of times to lighten and set aside.
- Crack the eggs into a medium bowl, remove white bits, add rind of a lime and vanilla essence. Set aside.
- In a large bowl or the bowl of an electric mixer, add butter and whisk on high for 1 minute.
- Add sugar and whisk on high speed(level 2) until it is smooth, light in color, fluffy and doubled in size, about 5 minutes. Scrape down the sides and bottom mid-way.
- Add eggs one at a time, and beat until combined, each time about 15 seconds. Scrape down sides as well to ensure that it is mixed evenly.
- Divide the flour into 3 and add one third at a time mixing only until combined, alternating with the milk. Scrape down sides and mix gently with a spatula to combine one last time. Remove lime rind and discard.
- Pour batter into the prepared pan, gently smooth the top with a spatula.
- Place immediately in a preheated oven(middle rack), 350 degrees F, and bake 40-50 minutes or until golden, a skewer inserted into the center of the cake comes out clean. The center should be springy to the touch as well. Do not open the oven for the first 40 minutes.
- Remove pan from the oven and let it cool for 10 mins. Invert onto a cooling rack, remove paper and flip again.
- Once cool, cut into slices and serve.
Video
Nutrition
Loved This Recipe-Leave a Comment & Rating
I hope this guide helps you master the art of the perfect Trini sponge cake! With the right technique and a few helpful tips, you’ll achieve a light, fluffy, and deliciously spongy cake every time. Please share your baking experience in the comments below, and if you loved this recipe, leave a 5-star rating in the recipe card above! Don’t forget to check out my YouTube channel and watch the accompanying video for this specific recipe for more tips and detailed instructions to bring the flavors of the islands to your kitchen.
Questions or Concerns?
If you have any questions, concerns, issues, or suggestions about this recipe or any other recipes, please don’t hesitate to leave a comment under the respective recipe or reach out via email at [email protected]. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible. Happy cooking!
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Really good recipe. My 3yr old and I made it and sat and ate it. We were really happy with the results.