Trini Sponge Cake Recipe | Simply Local

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a tropical flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lower in calories.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 350°F (175°C).

In a mixing bowl, sift together 3 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of nutmeg, and cinnamon.

In another bowl, cream together 1 cup of butter and 2 cups of sugar using a mixer until light and fluffy, which takes about 20-25 minutes.

Mix 1 cup of evaporated milk with 1 tablespoon of lime juice and set aside.

Add 3 eggs to the creamed butter and sugar mixture one at a time, mixing well after each addition for about 3 minutes.

Gradually add the sifted dry ingredients and the milk mixture to the creamed mixture, alternating between the two, on low speed to avoid overmixing.

Add 1/2 teaspoon of lime zest and 1 teaspoon of vanilla essence to the batter and mix until combined.

Grease and flour a cake pan, then pour the batter into the prepared pan and knock it a few times to remove air bubbles.

Bake in the preheated oven for 45 minutes to 1 hour, or until a skewer inserted into the center comes out clean.

Allow the cake to cool before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens