This Guyanese Sponge Cake Recipe is infused with warm holiday spices, orange zest, and almond notes. It’s the perfect dessert for Christmas time, birthdays, and special occasions!
You might also like Vietnamese Cassava Cake.
This Guyanese Sponge Cake Recipe is a traditional yellow cake with a light, spongy texture, and a rich flavor.
This cake is a Christmas staple for many Guyanese people, often paired with ginger beer, rum cake, black cake, or fruit cake. Whether you’re baking for special events or enjoying a slice with family, this is a great option for its simple yet delicious charm.
Why I Love This Guyanese Sponge Cake Recipe
This Guyanese sponge cake recipe holds a special place in my heart because it perfectly balances a spongy texture with a rich flavor. It’s a wonderful combination of simplicity and tradition, making it the ideal cake for special occasions like Christmas, birthdays, or even as an everyday treat.
I love how versatile this cake is. You can enjoy it plain as a classic yellow cake, or dress it up with a marble pattern and a dusting of icing sugar for a more festive look. The hints of vanilla extract, almond extract, and orange elevate the flavor to something truly special.
What makes it even better is how easy it is to customize. Adding 3-5 drops of food coloring gel for a pop of color or swirling in different colors transforms it into a cake that always surprises and delights. It’s a great option whether you’re hosting a gathering or baking for loved ones.
For me, this recipe is a taste of home, nostalgia, and love – all baked into one delicious cake.
Trending now: Almond Flour Spice Cake with Garam Masala.
Ingredients
For this traditional Guyanese sponge cake recipe, gather the following ingredients.
For exact measurements, please see the Recipe Card below.
Dry Ingredients in This Guyanese Sponge Cake Recipe
- Cake Flour or All Purpose Flour: Provides the structure for the cake, with cake flour delivering a finer, more tender crumb, while all-purpose flour creates a slightly denser texture.
- White Sugar or Zero-Calorie Monk Fruit: Adds sweetness to the cake, with monk fruit offering a low-calorie alternative without sacrificing flavor.
- Baking Powder: Acts as a leavening agent, helping the cake rise and achieve its signature light and spongy texture.
- Cinnamon: Adds a warm, aromatic spice that complements the other flavors and gives the cake a comforting holiday feel.
- Nutmeg: Enhances the cake’s richness with its slightly sweet, nutty undertones, adding depth to the flavor profile.
- Salt: Balances the sweetness and enhances the natural flavors of the other ingredients in the cake.
- Orange Zest: Infuses the cake with a bright, citrusy note that adds freshness and complements the spices beautifully.
Wet Ingredients in This Caribbean Sponge Cake Recipe
- Large Eggs, at Room Temperature: Provide structure, richness, and moisture to the cake, while room temperature eggs blend more easily into the batter for a smooth texture.
- Unsalted Butter, Margarine, or Guyanese Golden Cream Margarine (Room Temperature): Traditional Guyanese sponge cake is often made with Guyanese Golden Cream Margarine, which gives it its signature flavor. I’ve discovered that it’s also delicious when made with Blue Bonnet Margarine, offering a similar taste and texture. Unsalted butter works too, but I prefer the results when using margarine for its rich, authentic flavor.
- Vanilla Extract: Adds a deep, natural sweetness and aromatic warmth; avoid vanilla essence, as it’s less flavorful than pure extract.
- Almond Extract: Enhances the cake with its bold, nutty aroma, perfectly complementing the orange and spice notes; it’s more concentrated than almond essence.
- Orange Juice: Brings a tangy brightness to the cake, balancing the sweetness while reinforcing the citrusy hints from the orange zest.
- 3-5 Drops of Food Coloring of Your Choice (Optional): Keep in mind that grocery store food colors tend to fade during baking, while food gels retain their color better. Since these dyes can add a slightly unpleasant flavor, use them sparingly for the best results.
You might also enjoy Almond Raspberry Swirl Cake.
How to Make This Guyanese Sponge Cake Recipe: Video Tutorial and Step-by-Step Photos
Check out my new video on my YouTube channel for step-by-step instructions on this Guyanese sponge cake recipe. Subscribe for great recipes and tips to perfect your baking skills.
1. Prepare the Cake Batter
1. Sift the flour, baking powder, cinnamon, nutmeg, and salt to eliminate lumps.
2. Preheat oven to 350°F (180°C) and grease the sides of a cake pan. Then, line the bottom with parchment paper for easy release.
3. In a large bowl, use a hand mixer or stand mixer on low speed to cream together the unsalted butter or margarine and sugar until light and fluffy.
4. Gradually add the eggs, one at a time, to the butter mixture, beating well after each addition.
5. Stir in the vanilla extract.
6. Add the almond extract.
7. Add the orange juice.
8. Stir in the orange zest for added rich flavor and color.
9. Gradually fold the flour mixture into the egg mixture, stirring gently until a smooth and uniform cake batter forms.
2. Add a Marble Pattern (Optional)
- If you’d like to create a marble effect, divide the batter into two or three portions.
- For example, add a few drops of green to one portion of the batter. Then, add red to a second portion. And don’t dye the third portion. Gently swirl portions of batter together in the prepared pan using the handle of a wooden spoon to create a marble pattern.
3. Bake This Guyanese Sponge Cake Recipe
1. Pour the batter into the greased baking pan and smooth the top of the cake.
2. Bake at 350°F (180°C) in the preheated oven for 35-45 minutes, or until a cake tester inserted into the center comes out clean.
3. Let the cake cool in the pan for 10 minutes. Then, remove from the pan and transfer to a wire rack to cool completely.
4. Dust with Powdered Sugar
Dust the top of the cooled cake with icing sugar for a festive touch, or leave it plain for a classic look.
Cathy’s Tips
- Room Temperature Ingredients: Ensure your unsalted butter and large eggs are at room temperature for a smooth, fluffy cake batter that doesn’t curdle. This helps create a spongy texture and ensures the batter mixes evenly.
- Use a Kitchen Scale: For the best results, measure your ingredients with a kitchen scale to maintain the perfect balance in the recipe.
- Sift the Flour Mixture: Sifting the flour removes lumps and helps create a finer, lighter batter for that perfect tender cake.
- Don’t Overmix: When adding the flour mixture, mix just until combined to avoid a dense cake. Overmixing can lead to a tougher texture.
- Create a Marble Effect: For a festive touch, use 3-5 drops of gel coloring to create a marble pattern by swirling portions of the batter together with the handle of a wooden spoon.
- Check for Doneness: Bake in a preheated oven and check the cake with a cake tester or toothpick. If it comes out clean, your cake is ready.
- Cooling is Key: Let the cake cool in the pan for 10 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely. This prevents the cake from becoming soggy on the bottom.
- Storage Tips: To keep the cake fresh and moist, store it in an airtight container. It’s also freezer-friendly if you want to make it ahead for special occasions.
- Flavor Boost: For added flair, mix a splash of rum into the batter for a nod to the fruit cake and rum cake traditions. You may have to add more sugar.
- Practice Makes Perfect: If it’s your first time making this cake, follow the steps closely and take your time. It gets easier and even more rewarding with each bake!
Equipment You’ll Need
To make this Guyanese sponge cake recipe, gather the following tools to ensure the best baking experience:
- Stand Mixer or Hand Mixer: For creaming the butter mixture and mixing the batter to the perfect consistency.
- Large Bowl: To mix the wet ingredients and create the cake batter.
- Separate Bowl: For whisking the flour mixture and dry ingredients.
- 8-Inch Cake Pan or Tube Pan: Use a well greased baking pan, and line the bottom with parchment paper for easy release.
- Handle of a Wooden Spoon: For swirling batter to create a marble effect if desired.
- Wire Rack: For cooling the cake evenly after baking.
- Kitchen Scale (Optional): For precise measurements, ensuring the best results and a perfect spongy texture.
- Cake Tester or Toothpick: To check for doneness during baking.
- Airtight Container: To store the cake and keep it fresh.
Also try Orange Angel Food Cake.
Storage Tips for This Guyanese Sponge Cake Recipe
- Store leftovers in an airtight container to maintain the cake’s spongy texture. It keeps well for several days.
Happy baking and enjoy your slice of this classic Guyanese sponge cake!
More Recipes to Enjoy
Scroll Down for the Recipe Card
Guyanese Sponge Cake Recipe
Equipment
- 1 Hand Mixer or Stand Mixer
- 1 Large Bowl – To cream the butter and sugar, and to mix the batter.
- 1 Medium Bowl – For the flour mixture.
- 1 Spatula – To scrape down the bowl, as needed.
- 1 8- or 9-Inch Cake Pan or Tube Pan – Nonstick is best.
- Parchment Paper – To line the bottom of the pan.
- 1 Cake Tester or Toothpick
- Wire Cooling Rack
- 1 Kitchen scale (optional) – For exact measurements.
Ingredients
Dry Ingredients
- 1¾ Cups All-Purpose Flour (210 Grams)
- ¾ Cup Sugar or Zero-Calorie Monk Fruit (170 Grams)
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Cinnamon – Use level spoonfuls of the spices.
- 1 Teaspoon Nutmeg
- ½ Teaspoon Salt
Wet Ingredients
- 5 Large Eggs, Room Temperature
- 1 Cup Unsalted Butter, Margarine, or Guyanese Golden Cream Margarine (Room Temperature) (224 Grams) – Traditional Guyanese sponge cake is often made with Guyanese Golden Cream Margarine, which gives it its signature flavor. I’ve discovered that it’s also delicious when made with Blue Bonnet Margarine, offering a similar taste and texture. Unsalted butter tastes great too, but I prefer the results when using margarine.
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon Almond Extract
- 2 Tablespoons Orange Juice
- 1 Tablespoon Orange Zest – From one orange.
- 3-5 Drops Food Gel of Choice (Optional) – To dye the cake or portions of the cake.
Instructions
Prepare the Cake Batter: You'll Find a Video Tutorial and Step-by-Step Photos in the Post.
- Sift the flour, baking powder, cinnamon, nutmeg, and salt to eliminate lumps.
- Preheat oven to 350°F (180°C) and grease the sides of a cake pan. Then, line the bottom with parchment paper for easy release.
- In a large bowl, use a hand mixer or stand mixer on low speed to cream the unsalted butter or margarine and sugar until the mixture is light, fluffy, and pale yellow. This process takes about 5 minutes, allowing the sugar to fully dissolve.
- Gradually add the eggs, one at a time, to the butter mixture, beating well after each addition.
- Stir in the vanilla extract, almond extract, orange juice, and orange zest.
- Gradually fold the flour mixture into the egg mixture, stirring gently until a smooth and uniform cake batter forms.
Add a Marble Pattern (Optional)
- If you'd like to create a marble effect, divide the batter into two or three portions.
- For example, add a few drops of green to one portion of the batter. Then, add red to a second portion. And don’t dye the third portion. Gently swirl portions of batter together in the prepared pan using the handle of a wooden spoon to create a marble pattern.
Bake the Cake
- Pour the batter into the greased baking pan.
- Bake at 350°F (180°C) in the preheated oven for 35-45 minutes, or until a cake tester inserted into the center comes out clean.TIP: If the top browns before the cake is done, cover the top with aluminum foil.
- Let the cake cool in the pan for 10 minutes. Then, remove from pan and transfer to a wire rack to cool completely.
Dust with Powdered Sugar
- Dust the top of the cooled cake with powdered sugar for a festive touch, or leave it plain for a classic look.
Notes
Absolutely delicious! And it was so easy to make
Thanks for letting me know, glad you liked it!