Trini Sponge Cake 

Trini Sponge Cake
Sponge cake is a very popular cake in Trinidad and Tobago and every home has their own special version. This cake can be easily customized and often spices, citrus zest, dried or soaked fruits and nuts are included. This is the first cake my Mom taught me to bake and today I am keeping it simple without additional spices- just the way my Dad likes it. Hope you enjoy!
Ingredients
½ cup soft butter
1 cup white sugar
2 eggs
2 tsp vanilla extract
1 ½ cups flour
1 ½ tsp baking powder
1/8 tsp salt
½ cup milk (or evaporated milk/ orange juice)
Directions
1. Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch round baking pan and line the bottom with parchment paper. You can also just grease and flour the pan.
2. Beat butter for a few minutes and then add sugar. Cream butter and sugar until very light and fluffy for about 6-8 minutes on medium speed, scraping the bowl with a spatula regularly.
3. Add eggs one at a time, beating well after each addition. Add the vanilla extract and continue beating the mixture on high speed for 1-2 minutes until the batter is very aerated.
4. Sift flour and add baking powder and salt.
5. On low speed add the flour mixture and milk alternately, starting and ending with one third of the flour until the flour is incorporated - do not overmix.
6. Bake for about 40-50 minutes or until an inserted cake tester comes out clean. Let the cake cool in pan for 10 minutes before removing. Enjoy warm or at room temperature.
Tips
1. This cake recipe can easily be doubled to make 2 8 or 9-inch round cakes.
2. Use room temperature ingredients to ensure that they all mix well together.
3. Cream the butter and sugar for at least 6 minutes. This will ensure that lots of air is incorporated into the butter yielding a light and fluffy cake.
4. Do not over mix the batter after adding the flour. This will deflate the batter and over develop the gluten in the flour making the cake dry and hard.
5. Store this cake at room temperature or in the fridge. I like to warm my cake in the microwave for 10-15 seconds before enjoying when stored in the fridge. Trust me- this makes a huge difference to the texture and taste of the cake compared to a cold slice of cake.
6. Variations- feel free to add spices such as cinnamon and nutmeg to the flour mixture. Orange and lime zest can also be added when adding the eggs to the batter. Dried fruit and nuts can also be added. This cake can also be topped with a simple glaze, chocolate ganache or buttercream frosting.