Guyanese sponge cake is a traditional dessert that has been enjoyed by Guyanese people for generations. It is a simple cake that is perfect for any occasion, whether you’re celebrating a birthday, holiday, or just want a delicious cake for dessert.
What makes Guyanese sponge cake unique is its light and airy texture. It’s similar to other foam cakes, like chiffon cake or angel cake, but with a few key differences. The cake gets its fluffy texture from beaten egg whites that are folded into the batter, along with a small amount of baking powder to help it rise.
To make Guyanese sponge cake, you’ll need just a few simple ingredients. Eggs, sugar, flour, baking powder, salt, vanilla extract, and water are all you need to make this delicious cake. You’ll also need a cake pan, either 9-inch or 10-inch, that’s been greased with cooking spray or butter, and optionally lined with parchment paper for easy removal.
To begin making the cake, you’ll need to separate the egg whites and yolks into two different bowls. Beat the egg yolks with the sugar until they are light and fluffy, then add in the vanilla extract and mix well. In a separate bowl, sift together the flour, baking powder, and salt.
Gradually fold the flour mixture into the beaten egg yolk mixture, alternating with additions of warm water, until the cake batter is smooth and well-combined. In another bowl, beat the egg whites until stiff peaks form. Then, fold the egg whites into the cake batter until just combined. Be careful not to overmix, as this can cause the cake to become tough.
Once the cake batter is ready, you’ll pour it into the prepared cake pan and smooth the top with a rubber spatula. Then, you’ll bake the cake in a preheated oven at 350°F (175°C) for 25-30 minutes on the middle rack, or until a toothpick inserted into the center of the cake comes out clean.
When the cake is done, you’ll remove it from the oven and let it cool in the pan for 5-10 minutes before turning it out onto a wire rack to cool completely. You can then slice the cake and serve it on its own, or with whipped cream, fresh fruit, or a dusting of icing sugar.
One thing that’s great about Guyanese sponge cake is that it’s a versatile recipe that can be adapted in different ways. For example, you can add 3-5 drops of food coloring of your choice to the cake batter to create a marble effect. You can also substitute some of the granulated sugar with brown sugar, or use coconut sugar for a healthier option.
Another way to add a hint of flavor is to mix in some grated lemon or orange zest to the cake batter. And for a boozy cake, you can add a splash of Grand Marnier or other liqueur to the cake batter.
In Guyanese cuisine, sponge cake is a popular dessert during the Christmas season. It’s often served alongside other festive treats, like Guyanese black cake or fruit cake. Guyanese black cake is a dark, dense cake that’s made with dried fruit and lots of rum, while fruit cake is a lighter, yellow cake that’s studded with candied fruit.
Whether you’re making sponge cake for a special occasion or just to satisfy your sweet tooth, this recipe is sure to be a hit. It’s a simple, delicious cake that can be enjoyed in many different ways, and it’s a great addition to any dessert spread.
Serving Recommendations and Related Recipes
When it comes to serving Guyanese sponge cake, there are many different options. You can enjoy it on its own with a cup of tea or coffee, or you can serve it with whipped cream, fresh fruit, or a dusting of icing sugar. It’s also delicious topped with a scoop of ice cream or some fruit compote.
If you’re looking for other recipes to complement your Guyanese sponge cake, there are many great options to choose from. Guyanese Curry Chicken or beef patties are a popular savory snack that would be a great addition to your dessert table. You could also serve your cake with some fresh fruit or a fruit salad, or with a side of ice cream or sorbet.
For those who are looking to experiment with different types of cake, there are many other options to consider. Yellow cake is a classic cake that’s made with butter and eggs, and it’s a great option for those who prefer a denser, more traditional cake. Pound cake is another classic cake that’s made with butter, sugar, and eggs, and it’s a great option for those who like a slightly heavier cake.
If you’re interested in trying your hand at other foam cakes like Guyanese sponge cake, there are many great options to consider. Chiffon cake is a light and fluffy cake that’s made with vegetable oil and egg whites, and it’s a great option for those who prefer a low-fat cake. Angel food cake is another classic foam cake that’s made with egg whites, sugar, and flour, and it’s a great option for those who want a cake that’s both light and sweet.
Guyanese sponge cake is a simple and delicious cake that’s perfect for any occasion, including as a birthday cake or during the holidays like Christmas time. It’s a great option for those who are new to baking, and it’s a versatile recipe that can be adapted in many different ways. Whether you’re serving it at a special event or just enjoying it at home, this cake is sure to be a hit with anyone who tries it.
Guyanese Sponge Cake Recipe
This Guyanese sponge cake is a classic dessert that's simple to make and delicious to eat. Made with just a few pantry staples like eggs, sugar, and flour, this airy cake has a tender crumb and a subtle vanilla flavor that's sure to satisfy your sweet tooth.
- 6 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup water
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan with cooking spray or butter.
- In a large mixing bowl, beat the eggs and sugar together until light and fluffy. You can use a stand mixer or hand mixer for this.
- Sift together the flour, baking powder, and salt into a separate bowl.
- Gradually add the sifted dry ingredients to the egg mixture, folding gently until just combined. Be careful not to overmix, as this can cause the cake to become tough.
- Stir in the vanilla extract and water, and mix until the batter is smooth and well-combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake the cake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 5-10 minutes.
- Turn the cake out onto a wire rack to cool completely.
- Once the cake is cool, you can slice it and serve it as is, or top it with whipped cream and fresh fruit, if desired.
- Be sure to grease your cake pan well to prevent the cake from sticking.
- It's important not to overmix the batter, as this can cause the cake to become tough.
- You can test if the cake is done by inserting a toothpick into the center of the cake - if it comes out clean, the cake is ready.
- For a more traditional Guyanese twist, you can add some grated lime or lemon zest to the batter, which adds a fresh citrus flavor.
- You can also top the cake with a sprinkle of powdered sugar or a dollop of whipped cream, if desired.
- Leftovers can be stored in an airtight container at room temperature for up to 2-3 days.
Nutrition Information:Yield: 10 Serving Size: 1 Slice
Amount Per Serving: Calories: 167Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 112mgSodium: 145mgCarbohydrates: 30gFiber: 0gSugar: 20gProtein: 5g