Trini Sponge Cake Recipe
YIELD: One (9") Cake
Granulated Sugar - 1 Cup
Butter - 4 oz
Eggs - 2 Large
Vanilla Essence - 1 Tsp
All Purpose Flour - 1 1/2 Cups
Baking Soda - 1/4 Tsp
Baking Powder - 1/4 Tsp
Nutmeg - 1/4 Tsp (Freshly Grated)
Salt - 3/4 Tsp
Lemon Juice - 1 Tsp
Evaporated Milk - 9 fl oz
Preheat oven to 325°F
Sift flour, baking soda, baking powder and salt together.
Add nutmeg to dry ingredients and set aside.
In a bowl add eggs and vanilla essence and set aside.
Mix lemon juice and milk. Set aside.
Using a handheld mixer or standing mixer, cream sugar and butter in a bowl.
Add egg mixture gradually. (1/2 at a time)
Add dry ingredients and milk mixture alternately.
Pour cake batter into greased and floured 9" round cake pan. Be sure to get all the air bubbles out of the cake by dropping the cake pan on your work surface a few times.
Place in preheated oven and bake for 45 minutes to 1 hour.
Stick a toothpick or ice pick in the center to make sure it's fully cooked.
Once cooked, remove from oven and let cool in pan for 5 minutes.
Remove from pan and let cool before cutting.