Trinidad Sponge Cake Recipe #1
Are you looking for a light and airy sponge cake that you can make in minutes? Look no further than this delicious Trinidad Sponge Cake recipe! This delicious cake is perfect for a special occasion or just to satisfy your sweet tooth. With its light and fluffy texture, this cake will be a hit with everyone!
Ingredients:
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 3/4 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour one 9-inch round pan.
- Sift together the flour, baking powder and salt; set aside.
- In a medium bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition.
- Beat in the milk and vanilla extract.
- Gradually add the flour mixture, stirring until just blended.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutritional Information:
Each serving of this Trinidad Sponge Cake provides:
- Calories: 217
- Fat: 7.3g
- Saturated fat: 4.2g
- Carbohydrates: 33.4g
- Protein: 4.1g
- Fiber: 0.7g
- Sodium: 250mg
Tips:
- To ensure a light and fluffy texture, be sure to use room temperature ingredients.
- For a richer cake, substitute half of the milk with heavy cream.
- For a more flavorful cake, add 1 teaspoon of almond extract to the batter.
Notes:
This cake can be served plain, or topped with whipped cream and fresh berries.
Serving Suggestions:
This Trinidad Sponge Cake is delicious served with a dollop of whipped cream and a sprinkle of powdered sugar. It can also be served with a scoop of ice cream or topped with a raspberry sauce.
Frequently Asked Questions:
- Q: Can I make this cake ahead of time?
- A: Yes, this cake can be made ahead of time and stored in the refrigerator for up to 3 days.
- Q: Can I freeze this cake?
- A: Yes, this cake can be frozen for up to 3 months.
Trinidad Sponge Cake Recipe #2
This delicious Trinidad Sponge Cake is light and airy, and it takes no time to make! With its fluffy texture, this cake is sure to be a hit with everyone. This recipe is perfect for a special occasion or just to satisfy your sweet tooth.
Ingredients:
- 1-1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons butter, melted
- 1 cup sugar
- 3 eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour one 9-inch round pan.
- Sift together the flour, baking powder and salt; set aside.
- In a medium bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition.
- Beat in the milk and vanilla extract.
- Gradually add the flour mixture, stirring until just blended.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutritional Information:
Each serving of this Trinidad Sponge Cake provides:
- Calories: 217
- Fat: 7.3g
- Saturated fat: 4.2g
- Carbohydrates: 33.4g
- Protein: 4.1g
- Fiber: 0.7g
- Sodium: 250mg
Tips:
- To ensure a light and fluffy texture, be sure to use room temperature ingredients.
- For a richer cake, substitute half of the milk with heavy cream.
- For a more flavorful cake, add 1 teaspoon of almond extract to the batter.
Notes:
This cake can be served plain, or topped with whipped cream and fresh berries.
Serving Suggestions:
This Trinidad Sponge Cake is delicious served with a dollop of whipped cream and a sprinkle of powdered sugar. It can also be served with a scoop of ice cream or topped with a raspberry sauce.
Frequently Asked Questions:
- Q: Can I make this cake ahead of time?
- A: Yes, this cake can be made ahead of time and stored in the refrigerator for up to 3 days.
- Q: Can I freeze this cake?
- A: Yes, this cake can be frozen for up to 3 months.