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Traditional Sponge Cake Recipe for Christmas by Chef Shaun 🇹🇹


Shaun demonstrates how he bakes a traditional Sponge Cake for Christmas:


Yield - 1 (9" Round Cake)


Ingredients

Granulated Sugar - 1 cup. (room temperature)

Margarine – 4 oz (room temperature)

Eggs - 2 large

Vanilla Essence - 1 tsp

Lotus Cake Flour - 1 1/2 cups

Baking Soda - 1/4 tsp

Lion Baking Powder - 1/4 tsp

Nutmeg - 1/4 tsp (freshly grated)

Tonka Bean – Smidge (freshly grated)

Salt - 3/4 tsp

Lemon Juice - 1 tsp

Evaporated Milk - 9 fl. Oz.

Lemon Zest – ¼ tsp


Method

1. Preheat oven to 325F.

2. Grease and flour a 9” round cake pan.

3. Set aside.

4. Add flour, baking soda, baking powder & salt to a bowl.

5. Mix until evenly incorporated.

6. Add nutmeg & tonka bean to dry ingredients and set aside.

7. In a bowl add eggs and vanilla essence and set aside.

8. Using a handheld mixer or standing mixer, cream sugar and butter in a bowl.

9. Add egg mixture gradually (1/2 at a time)

10. Add in dry & wet ingredients alternately as illustrated in the video.

11. Lastly, add lemon zest.

12. Pour cake batter into your cake pan. Be sure to get all the air bubbles out of the cake by dropping the cake pan on your work surface a couple times.

13. Place in preheated oven and bake for 45 minutes to one hour. Stick a toothpick or ice pick in the center to make sure it's fully cooked.

14. Once cooked, remove from oven and let cool in pan for 5 minutes.

15. Remove from pan and let cool before cutting.



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