Simply Trini Cooking

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  1. shiva65
    December 25, 2011 • 7:01 pm

    Thanks for the post l have tried this and it came out perfecto

    • norya
      May 18, 2013 • 7:21 am

      Nice recipe I tried it twice I am trying it today again but using less sugar

  2. Mel147
    January 14, 2012 • 10:37 pm

    Nice recipe tried it and everyone loved it!

  3. Indy
    February 17, 2012 • 5:49 am

    Felix, won’t the lemon juice and milk curd.

    • threenorns
      June 12, 2013 • 9:05 am

      felix – that’s the point. this gives more tang and flavour to the recipe but if you want, use buttermilk instead (lemon juice + milk is a no-fail substitute for buttermilk). the acidity reacts with the baking powder and gives the recipe more lift.

  4. Felix
    February 17, 2012 • 12:39 pm

    It didn’t but if you are worried about the milk curdling you can add it last before mixing.

  5. Indy
    March 13, 2012 • 5:16 am

    ok i will try it out! one more question Felix, what is the cause of a ‘line’ inside a cake?

  6. NikkiN
    April 14, 2012 • 12:15 am

    Hi Felix, this recipe calls for what size cake pan?

  7. Felix
    April 14, 2012 • 12:47 am

    A line? You will have to explain.

  8. Felix
    April 14, 2012 • 12:51 am

    Actually we used a biscuit tin that the Danish butter cookies come in …It measures 7 1/2″ across x 2 1/2″ deep

  9. Pompolous
    September 27, 2012 • 7:05 pm

    Felix, I tried this recipe twice and for some strange reason the cake come out with a brown hue. All is well until I have to add the vanilla essence. I am using Ibrahim’s pure essence. Help please? Thanks.

    • Felix
      September 28, 2012 • 12:22 am

      Brown you say??? What type of sugar did you use and how much of the essence did you use? If you use too much of the vanilla essence it could affect the colour and if it’s Ibrahim’s then maybe you should use less since it is pure.

  10. Nikki
    October 11, 2012 • 5:25 pm

    Hi what size cake is this?

  11. Felix
    October 12, 2012 • 12:08 am

    7 1/2″ cake

  12. Nadia
    October 12, 2012 • 3:55 pm

    Hi felix, so im totally gonna try this, i actually dreamed about baking this cake, so ocd kicked in and its about to go down lol, wish me luck :*). Oh and can i put mixed essence an vanilla essence together in the cake??

    • Felix
      October 12, 2012 • 5:05 pm

      Well, good luck Nadia and of course you can put both essence together just don’t use too much :-)

  13. selina
    November 16, 2012 • 6:49 pm

    hi i am gonna try this recipe today need help with one thing can you please reply back now its important

    • Felix
      November 16, 2012 • 7:38 pm

      This is where you leave comments. If you want help you state what it is or you can contact me using the contact page.

  14. selina
    November 16, 2012 • 10:27 pm

    Ok don’t bother anymore. I made the cake and it came out very good FELIXXX!

    • Felix
      November 16, 2012 • 10:31 pm

      You’re welcome Selina :)

  15. selina
    November 16, 2012 • 11:04 pm

    I just cut the cake it tasted very delish XXXXX LOVED THE CAKE

  16. gellybean david
    December 13, 2012 • 2:10 am

    hey felix what causes the cake to get a kind of oil looking line through it after its finished baking? i have this problem usually with my sponge cake , a recipe that has been handed down from generation to generation my aunts use it and it works great for them but with me im not sure if am adding to much or to little of something

  17. gellybean david
    December 13, 2012 • 2:13 am

    when making my cake i usually blend my sugar , butter,essence, bitters and egg in the blender is that ok ?

    • Felix
      December 13, 2012 • 5:55 am

      You say blender, do you mean mixer? Or, do you really use a blender?

    • Hannah
      December 17, 2012 • 1:07 am

      Felix, what’s with the cinnamon and nutmeg in this recipe?? Those spices totally corrupted the taste of the sponge cake….it was sweetbread cake. Felt Like I wasted my stick of butter….honestly I think u made a mistake with that.

      • Felix
        December 17, 2012 • 2:58 am

        After 22 comments in two years you’re the first to have a problem with the recipe….That being said the solution to your problem is easy …just leave out the spices next time you make the cake or check your measurements carefully.

        • Ann
          June 28, 2013 • 8:07 pm

          Trinis born and grew up in Trinidad are very familiar with adding spices to everything, this is the norm.

          By the way are we speaking about the same thing when you use the term creole eggs. I was born and raised in Trinidad and never heard of creole eggs, now i am familiar with common fowl eggs, the yolks are extremely yellow.

  18. Jules
    December 18, 2012 • 6:51 pm

    Hi Felix,

    Looking at the picture of your sponge cake, yours seems to have the consistency I’ve been looking for. For the milk in the recipe, can I use the regular gallon milk at the supermarket, or should I mix some powdered milk like we do back home?

    • Felix
      December 18, 2012 • 7:42 pm

      Use evaporated milk

  19. Cebren
    December 19, 2012 • 1:07 am

    Hi Felix, been looking for a good sponge cake recipe for over 15 years, Kept getting pound cake recipes and spongey cake outcomes. It really looked and felt like sponge. You may know the type. Anyway, this recipe sounds familiar to what my mom used to make back in Trinidad, and I’m super excited to try this with my daughter. Thanks a bunch.

  20. Kimberly
    January 5, 2013 • 2:59 pm

    Thanks for the great recipe- made this for New Years and everyone liked it. Think it was the best sponge cake I ever made.

  21. Nikki
    January 7, 2013 • 1:46 am

    Absolutely love your recipes – i follow them to the tee. This one came out more like a spice cake though – it was darker in color and the spices were a bit overwhelming. I’ll try it again, but will only use 1/4 tsp of nutmeg and cinnamon. I’ll re-post to let everyone know how that turns out.

  22. Nikki
    January 16, 2013 • 1:01 am

    I tried it with only 1/4 tsp of nutmeg (not a big fan of cinnamon) and it was spot on.

  23. Nicki Rambhai
    January 26, 2013 • 3:09 am

    I made this cake for christmas and everyone including myself, enjoyed it! Very easy to make; thank you very much.

  24. Fernella
    January 29, 2013 • 6:10 pm

    Anyone have a recipe for pamee? I don’t know how to spell it:)

  25. Triniak47
    April 14, 2013 • 6:17 pm

    Tried this recipe today. The wife and kids cannot stop talking about how great the cake came out (tasted). Thanks for posting this great recipe. First cake baked from scratch at our home. the measurements are exact and the taste great.

    • Felix
      April 14, 2013 • 7:03 pm

      Thank you Triniak47 for such a wonderful comment.

  26. Niki
    April 23, 2013 • 12:34 pm

    I’ve been looking for a Sponge cake recipe for the longest time.Can’t wait to try it.

  27. Wendy
    May 1, 2013 • 12:07 pm

    I suspect that the “line” that gellybean david got may have come about because the eggs were separating from the batter. It’s recommended that once you mix a cake, it doesn’t have to be sponge, you should put it into the oven immediately. This means that you heat your oven to the right temperature before pouring your batter into the tin. Some people tend to pour and wait for the oven to achieve baking temperature, during that wait time the eggs start to separate from the batter. When the cake is baked one can then see a dense “line” through the cake. Hope this helps, gellybean david.

  28. fazil mh'd
    September 23, 2013 • 2:27 pm

    Hi… I am kinda new to baking… So i was wondering if u can tell me how much cup is one butter from the gocery. Thanks

    • Felix
      September 23, 2013 • 10:49 pm

      The amount of butter varies due to brand so the best way to do this is to just buy the butter and measure it.

  29. Linette Martinez Harripersad
    November 23, 2013 • 10:23 am

    Looks delicious, my question is : What standard of measuring cups and spoons did you use for this recipe? I live in the US so I use our meas. cups here, eg: Clear cup for liquids and a bit smaller cup for dry measure… Thanks.

  30. Naseem Moha'd
    November 23, 2013 • 10:41 am

    OMG!! there is no better cake than a trini sponge cake …i use to beg everyone to make me a sponge cake …

    • Linette Martinez Harripersad
      November 23, 2013 • 10:53 am

      Now u can try making it urself! If I like a favourite recipe, u bet I will find a way to perfect it!

    • Naseem Moha'd
      November 23, 2013 • 11:08 am

      Oh i am definitely making it, i am tired begging…:)

  31. Denise Thomas
    November 23, 2013 • 4:32 pm

    How much sticks of butter is 1 cup

  32. Patruce
    December 14, 2013 • 1:44 am

    Hi Felix,
    I would like very much to know if I can make this cake without butter, what can I use in place of butter,…
    I do not like butter or margarine.

    • Felix
      December 14, 2013 • 10:00 am

      You can substitute it with coconut oil but a little less like 3/4 cup. The instructions will have to change though. You will have to melt the sugar, firtst. Pour it into the milk and leave it cool. Beat the yolk until they are light yellow and then Beat the egg whites separate until they form a peak. Mix together. Then add the the rest of the liquid in thirds and alternating with the flour.Hope this helps and please give me some feedback, I’ll really like to know how it comes out.

  33. Mellie
    December 27, 2013 • 11:20 am

    Tried this recipe as a quick Christmas eve sweet treat this year….it came out unbelievably good….so good that I have been requested to create it again for a family get together in a few days! I am not a baker by any stretch of the imagination…….thanks for the great recipe!

  34. Jaya
    August 2, 2014 • 10:37 am

    Great recipe thanks a million, so good made it twice in one week! Tried it once with a mixture of brown n white sugar was also great.

  35. Rose
    September 2, 2014 • 2:22 am

    For those wondering about butter: the regular one lb. of butter is 2 cups. If you use sticks it’s easier to measure.
    For Patruce: there is something called an oil cake, which produces the most delightful moist ‘sponge’ cake. Try googling it for the recipe.
    I do find it quite unusual to add the spices to the cake, although it is probably very nice. Reminds me of a spice cake recipe I have.
    The term ‘sponge’ cake is used differently in different countries. The term sponge in the U.K. refers to a butterless cake, called angel-food in the U.S. This recipe is called a butter sponge in some islands.
    It would be nice to know whether the creaming was done by hand with a wooden spoon, or by a mixer.
    The proportions of the recipe seem good. I will try it without the spices. Keep up the good work!!!

  36. g2dirty
    September 2, 2014 • 7:51 am

    One thing Mr. Felix…….how long do you have to mix the butter and sugar for???

    • Felix
      September 7, 2014 • 9:36 am

      Until smooth.

  37. Gigi
    September 22, 2014 • 3:17 pm

    I need help. For some reason my cake came out very heavy and with holes when you cut it. Please help. What did I do wrong?

    • Felix
      October 2, 2014 • 9:39 pm

      Hi, Gigi. There are three things you must remember when you are making sponge cake.
      1. Make sure that all the ingredients are at room temperature before you begin.
      2. It is best to bake cakes in the bottom third of the oven if you want it light and airy.
      3. Sift the dry ingredients to aerate the flour.

  38. Melissa Joseph
    November 21, 2014 • 4:50 am

    Hi Felix this is urgent. I would like to know how many pans of cake does this recipe make?

    • Felix
      November 22, 2014 • 11:57 am

      This one made one 7 1/2 ” pan. Actually we used the danish butter cookies tin you get around Christmas time :)

  39. MsMentor
    December 1, 2014 • 11:57 pm

    I used this recipe today, my family enjoyed the final product immensely, thank you.

  40. Liz
    December 19, 2014 • 9:39 am

    Hi Felix! Thank you for another PERFECT recipe!!! Merry Christmas to you and your family and bright and PROSPEROUS New Year!!!!

    • Felix
      December 19, 2014 • 10:19 am

      Many Happy returns Liz :)

  41. Liz
    December 20, 2014 • 8:08 pm


  42. Liz
    December 20, 2014 • 8:11 pm

    No…..Thank you!

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