Trini Sponge Cake

Presented by Tropical Recipies

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 350 kcal | Servings: 12 servings

Ingredients:

2 cups all-purpose flour (12 oz)

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground cardamom (optional)

1 tsp Himalayan salt

4 large eggs (room temperature, 9 oz)

1 tsp pure vanilla extract

2 sticks butter (8 oz, 227g, 1 cup)

1 cup granulated sugar (8 oz, 228g)

3/4 cup evaporated milk (or whole milk or orange juice)

Instructions:

Preheat Oven and Prepare Pans:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients:

In a medium-sized bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground cardamom (if using), and Himalayan salt. Set aside.

Cream Butter and Sugar:

In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 4-5 minutes.

Add Eggs and Vanilla:

Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Stir in the vanilla extract.

Combine Wet and Dry Ingredients:

Reduce the mixer speed to low and gradually add the flour mixture to the creamed butter and sugar, alternating with the evaporated milk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.

Pour into Pans:

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Bake:

Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Cool and Serve:

Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely before serving.