Christmas season is really in full swing now and all I could think of is sponge cake. At home, my wife and mother are really cooking up a storm. Of course, I’m in the thick of it all, taking out the photos and doing up the posts and multitasking 101 things all at the same time. Since I last posted the black cake I decided to just put up as many of the recipes I have, just waiting to be posted. It will be a little tiresome but It will be done. As promised here is the sponge cake recipe ahead of time, but yuh know yuh boy have to talk a little bit about sponge cake.
Not a Regular Sponge Cake
As a child growing up, sponge cake was just the usual cake you would get in your party bag (a brown paper bag) at a birthday party or class party. It would be mixed up with the popcorn and other sweets that were in the bag by the time you reached home but you didn’t mind and ate it anyway (Sponge cake and popcorn; what an interesting taste that was!) Sponge cake was just the Mr Regular of cakes for me; nothing extraordinary.
Then everything changed when I met my then fiance and tasted her sponge cake. All I could say from then on was that all sponge cake were not created equal. Even the, run off the mill, box cake wasn’t tasting like hers. Her sponge cake had a milkiness that was just different and delicious. When she made at home there was never enough…Long story short, the recipe is here on the blog for everyone to enjoy and share with their families and friends.
Sponge Cake Recipe
2 cups granulated sugar
1 cup butter
2 tsp. vanilla essence or almond essence
3 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp.cinnamon (optional)
1 tsp. nutmeg (optional)
1/2 tsp. salt
1 tbsp. lemon juice
1 cup evaporated milk
Some people have a lot of trouble following the steps for this cake, so I have attached this note for those readers who might need additional information. This recipe is a basic sponge cake recipe.Â I believe if you prepare this cake according to the directions you should get a smooth, almost milky, spongy cake.Â Believe me, it does come out spongy, I’ve used this recipe many times and it has never failed.
Everyone has different expectation and preferences for a sponge cake – some people like it VERY light, some like it looking very yellow, others like it white, some like it without much spice.Â That is the beauty of cake making, you can make any recipe very close to what you want it to be.Â You just have to know the mechanics of cake baking.
There will have to be some adjustments in the recipe ingredients, but you can get a cake the way you want it.Â Â If you don’t like too much spices, don’t add it.Â If you want a more yellow cake, I usually make sure to use butter, not margarine, and if you have access to creole eggs (common fowl eggs), that will be better.Â Just remember, some creole eggs are smaller, so you might have to useÂ additional eggs for your cake.Â Also, choose your cake pans carefully.Â Also, make sure the sugar and butter is beaten until it its very light and fluffy. You can get a lighter batter by folding 1 to 2 tablespoon of warm water into the batter immediately before spooning it into the cake pan.
In future, we will post more cake recipes for you to show the many different textures of cake and some guidelines in baking cakes. We thank you all for your encouraging comments.Â And for those who seem to be having trouble, we encourage you to always follow the directions and take care in how you prepare the cake.Â A good cake cannot be rushed.