How To Make Trini Sponge Cake
Yield: 1 (9 Inch) Cake
3 Cups All Purpose Flour plus 2 Tbsp for dusting
½ Tsp Cinnamon Powder
¼ Tsp Freshly Grated Nutmeg
Dash of Cardamom Powder (Optional)
¾ Tsp Baking Powder
¼ Tsp Salt
½ Tsp Baking Soda
8 Oz Room Temperature Unsalted Butter (plus 2 Tbsp for pan)
2 Cups Sugar
4 Whole Eggs
1 Tsp Orange Zest
2 Tbsp of Fresh Orange Juice
1 Tbsp Vanilla Essence
1 Cup Evaporated Milk
Preheat oven to 325 Degrees Fahrenheit.
Take the 2 tbsp of softened butter and liberally rub the inside of a 9 inch spring form pan or baking pan. Then add the 3 tbsp of flour and dust the inside of the buttered pan to properly coat. Set aside.
In a medium mixing bowl, prepare the dry ingredients by placing the flour, cinnamon, nutmeg, cardamom and baking powders into a sieve and sift. Add the salt and baking soda and stir to evenly distribute all ingredients.
In another medium mixing bowl, add in the softened butter and sugar. With a hand mixer, cream the fat and sugar together on high speed for about 4 – 5 minutes until mixture is ultimately creamy and light in texture.
Crack and add one egg at a time into the creamed mixture and blend to incorporate. Continue this until all eggs are mixed in. Using a rubber spatula, scrape down the sides of the bowl to ensure all ingredients are mixed in well when mixing.
Place in both the orange zest and juice followed by the vanilla essence. Mix to combine, then add in milk and incorporate until homogenous.
At this point, add the flour mixture in three stages to the wet ingredients; mixing just until each portion is absorbed and thoroughly combined before adding the other.
Switch over to rubber spatula and gently rub alongside the sides of the mixing bowl and bottom to ensure all ingredients are incorporated well.
Pour this cake batter into the buttered and flour dusted cake pan. Gently lift and tap the cake pan against your kitchen counter to allow the cake batter to settle and level out in the pan.
Place cake into the preheated oven on the middle shelf and bake for an average of 45 - 50 minutes.
You can test the cake after 45 minutes by gently pressing the top of the cake, and once it springs back - it’s cooked or you can insert a wooden skewer into the center of the cake and once it comes out clean, it’s cooked.
Remove from oven and let cool for 15 minutes.
Remove the cake from the pan and place to cool on a wire rack.
When cooled, slice and serve as it or with a dollop of ice cream on the side or simply with a cup of coffee.