Hello, Good News! Welcome to another article where I share with you some of the best recipes from around the world. Today, I’m going to show you how to make a Guyanese sponge cake, a rich and moist dessert that is very popular in Guyana and other parts of the Caribbean.
A Guyanese sponge cake is not too different from other sponge cakes you might be familiar with, though it might be more similar to a pound cake than a sponge cake. It is made with flour, sugar, eggs, and butter, and often flavored with vanilla, lemon, or rum. It is typically served plain or with a simple glaze, but you can also add some jam, cream, or fresh fruits for extra flavor and texture.
What Makes a Guyanese Sponge Cake Special?
There are many variations of sponge cake around the world, but what makes a Guyanese sponge cake special is its rich and buttery taste and its dense and moist texture. Unlike some other sponge cakes that are light and airy, a Guyanese sponge cake is more compact and satisfying. It is also very easy to make, as you only need a few basic ingredients and a simple method.
A Guyanese sponge cake is also very versatile, as you can customize it with different flavors and toppings. Some of the most common additions are vanilla extract, lemon zest, rum essence, or mixed spice for flavoring; and powdered sugar, lemon glaze, or caramel sauce for topping. You can also cut the cake into layers and fill it with jam, cream, or fresh fruits for a more decadent dessert.
How to Flavor a Guyanese Sponge Cake
The most common flavor for a Guyanese sponge cake is vanilla, as it gives the cake a nice aroma and a subtle sweetness. To make a vanilla sponge cake, you just need to add some vanilla extract to the batter before baking. You can use either pure vanilla extract or imitation vanilla extract, depending on your preference and availability.
If you want to add some citrus flavor to your sponge cake, you can use some lemon zest or lemon juice. Lemon zest is the grated peel of a lemon, which contains the essential oils that give the fruit its fragrance and flavor. Lemon juice is the liquid extracted from the pulp of a lemon, which adds some acidity and brightness to the cake. To make a lemon sponge cake, you can add some lemon zest and lemon juice to the batter, or drizzle some lemon glaze over the baked cake.
How to Add Rum Flavor to a Guyanese Sponge Cake
Rum is another popular flavor for a Guyanese sponge cake, as it adds some warmth and richness to the cake. Rum is an alcoholic beverage made from fermented sugarcane juice or molasses. There are different types of rum, such as light rum, dark rum, spiced rum, or flavored rum. To make a rum sponge cake, you can use either rum essence or real rum.
Rum essence is an artificial flavoring that mimics the taste of rum without containing any alcohol. It is usually sold in small bottles in the baking aisle of supermarkets. To use rum essence in your sponge cake, you just need to add a few drops to the batter before baking. You can also brush some rum essence over the baked cake for extra flavor.
Real rum is the actual alcoholic beverage that contains various levels of alcohol depending on the type and brand. To use real rum in your sponge cake, you need to be careful not to add too much, as it can affect the texture and rise of the cake. You can also burn off some of the alcohol by heating the rum in a saucepan before adding it to the batter. Alternatively, you can brush some real rum over the baked cake for a boozy kick.
How to Make a Guyanese Sponge Cake
Now that you know what makes a Guyanese sponge cake special and how to flavor it, let’s get into the recipe. Here are the ingredients and steps you need to follow to make a delicious Guyanese sponge cake at home.
Ingredients
- 4 eggs
- 2 cups (300 g) of caster sugar
- 2 cups (250 g) of self-raising flour
- 1 cup (225 g) of butter
- 1/4 cup (60 ml) of water
- 1 teaspoon of vanilla extract
- A pinch of salt
- Optional: lemon zest, lemon juice, rum essence, or real rum for flavoring
- Optional: powdered sugar, lemon glaze, caramel sauce, jam, cream, or fresh fruits for topping
Steps
- Preheat your oven to 180°C (160°C fan-forced) and grease and line a 22 cm round cake pan with baking paper.
- In a large bowl, beat the eggs with an electric mixer until thick and pale, about 10 minutes.
- Gradually add the sugar, one tablespoon at a time, beating well after each addition.
- Add the vanilla extract and any other flavoring you like, such as lemon zest, lemon juice, rum essence, or real rum, and beat until well combined.
- Sift the flour and salt over the egg mixture and gently fold with a spatula until no flour streaks remain. Do not overmix or you will lose the air in the batter.
- Melt the butter in a small saucepan over low heat and add the water. Stir until well combined and slightly warm.
- Add the butter mixture to the batter and gently fold until well incorporated. Do not overmix or you will lose the air in the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35 to 40 minutes or until a skewer inserted in the center comes out clean.
- Let the cake cool slightly in the pan before turning out onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with lemon glaze or caramel sauce if desired. You can also cut the cake into layers and fill with jam, cream, or fresh fruits if you like.
Nutrition Facts of Guyanese Sponge Cake
A Guyanese sponge cake is a delicious treat that can be enjoyed on its own or with some toppings. However, it is also a high-calorie dessert that should be consumed in moderation. Here is a table that shows the nutrition facts of a Guyanese sponge cake per serving (one slice), based on the recipe above.
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 297 | 15% |
| Total Fat | 12.6 g | 16% |
| Saturated Fat | 7.7 g | 38% |
| Cholesterol | 86 mg | 29% |
| Sodium | 197 mg | 9% |
| Total Carbohydrate | 43.5 g | 16% |
| Dietary Fiber | 0.6 g | 2% |
| Sugars | 27.4 g | – |
| Protein | 4.3 g | 9% |
| Vitamin D | 0.4 mcg | 2% |
| Calcium | 23 mg | 2% |
| Iron | 1 mg | 6% |
| Potassium | 79 mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Guyanese Sponge Cake
What is the difference between a Guyanese sponge cake and a regular sponge cake?
A Guyanese sponge cake is a type of sponge cake that is popular in Guyana and other parts of the Caribbean. It is similar to a regular sponge cake, but it has a richer and denser texture and a more buttery flavor. It is also flavored with vanilla, lemon, or rum, and often served with a simple glaze or some jam, cream, or fresh fruits.
How do you make a Guyanese sponge cake moist?
A Guyanese sponge cake is naturally moist because of the high amount of butter and eggs in the batter. However, if you want to make it even more moist, you can do some of the following tips:
- Do not overbake the cake, as it can dry out the cake. Check the cake for doneness by inserting a skewer in the center and seeing if it comes out clean.
- Brush some rum essence or real rum over the baked cake while it is still warm, as it will soak into the cake and add some moisture and flavor.
- Cover the cake with a damp cloth or plastic wrap while it cools, as it will prevent the cake from losing moisture.
- Store the cake in an airtight container at room temperature or in the refrigerator, as it will keep the cake from drying out.
How long does a Guyanese sponge cake last?
A Guyanese sponge cake can last for up to 3 days at room temperature or up to 5 days in the refrigerator, if stored properly in an airtight container. You can also freeze the cake for up to 3 months, if wrapped well in plastic wrap and foil. To thaw the frozen cake, let it sit at room temperature for a few hours before serving.
Can you make a Guyanese sponge cake without eggs?
Eggs are an essential ingredient in a Guyanese sponge cake, as they provide structure, moisture, and leavening to the cake. However, if you are allergic to eggs or vegan, you can try some egg substitutes that can mimic the function of eggs in baking. Some of the possible egg substitutes are:
- Flax eggs: Mix 1 tablespoon of ground flax seeds with 3 tablespoons of water and let it sit for 15 minutes until it becomes gel-like. Use one flax egg for each egg in the recipe.
- Chia eggs: Mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for 15 minutes until it becomes gel-like. Use one chia egg for each egg in the recipe.
- Banana: Mash half a ripe banana and use it for each egg in the recipe. It will add some sweetness and moisture to the cake, but also some banana flavor.
- Applesauce: Use 1/4 cup of unsweetened applesauce for each egg in the recipe. It will add some sweetness and moisture to the cake, but also some apple flavor.
- Silken tofu: Blend 1/4 cup of silken tofu until smooth and use it for each egg in the recipe. It will add some protein and moisture to the cake, but also some tofu flavor.
Note that these egg substitutes may not work as well as eggs in terms of texture and rise, so you may need to adjust the amount of flour, sugar, or baking powder accordingly.
Can you make a Guyanese sponge cake without butter?
Butter is another essential ingredient in a Guyanese sponge cake, as it gives the cake its rich and buttery flavor and its dense and moist texture. However, if you are lactose intolerant or vegan, you can try some butter substitutes that can mimic the function of butter in baking. Some of the possible butter substitutes are:
- Margarine: Use an equal amount of margarine for butter in the recipe. Margarine is made from vegetable oils and has a similar texture and flavor to butter. However, margarine may contain trans fats or hydrogenated oils that are not good for your health, so choose a margarine that is free of these ingredients.
- Vegan butter: Use an equal amount of vegan butter for butter in the recipe. Vegan butter is made from plant-based ingredients such as coconut oil, palm oil, or soy milk, and has a similar texture and flavor to butter. However, vegan butter may be more expensive or harder to find than regular butter, so check your local health food store or online shop for availability.
- Oil: Use 3/4 cup of oil for 1 cup of butter in the recipe. Oil is made from vegetable or fruit sources and has a liquid texture and a neutral flavor. However, oil may make the cake more oily or greasy than butter, so choose a light and mild oil such as canola oil, sunflower oil, or grapeseed oil.
- Coconut oil: Use an equal amount of coconut oil for butter in the recipe. Coconut oil is made from the flesh of coconuts and has a solid texture and a coconut flavor. However, coconut oil may make the cake more dense or heavy than butter, so use it sparingly or mix it with another oil.
Note that these butter substitutes may not work as well as butter in terms of flavor and texture, so you may need to adjust the amount of flour, sugar, or baking powder accordingly.
Can you make a Guyanese sponge cake without sugar?
Sugar is another essential ingredient in a Guyanese sponge cake, as it gives the cake its sweetness and helps it brown and rise. However, if you are diabetic or want to reduce your sugar intake, you can try some sugar substitutes that can mimic the function of sugar in baking. Some of the possible sugar substitutes are:
- Honey: Use 3/4 cup of honey for 1 cup of sugar in the recipe. Honey is a natural sweetener made from the nectar of flowers and has a liquid texture and a floral flavor. However, honey may make the cake more moist or sticky than sugar, so reduce the amount of liquid in the recipe by 1/4 cup.
- Maple syrup: Use 3/4 cup of maple syrup for 1 cup of sugar in the recipe. Maple syrup is a natural sweetener made from the sap of maple trees and has a liquid texture and a maple flavor. However, maple syrup may make the cake more moist or runny than sugar, so reduce the amount of liquid in the recipe by 1/4 cup.
- Stevia: Use 1/4 teaspoon of stevia powder or 1 teaspoon of stevia liquid for 1 cup of sugar in the recipe. Stevia is a natural sweetener made from the leaves of a plant and has a powdery or liquid texture and a slightly bitter aftertaste. However, stevia may make the cake less moist or fluffy than sugar, so increase the amount of liquid in the recipe by 1/4 cup.
- Xylitol: Use an equal amount of xylitol for sugar in the recipe. Xylitol is a natural sweetener made from birch wood or corn cobs and has a granular texture and a cooling effect. However, xylitol may make the cake less brown or crisp than sugar, so increase the oven temperature by 25°F (14°C).
Note that these sugar substitutes may not work as well as sugar in terms of flavor and texture, so you may need to adjust the amount of flour, butter, or baking powder accordingly.
Can you make a Guyanese sponge cake without flour?
Flour is another essential ingredient in a Guyanese sponge cake, as it gives the cake its structure and body. However, if you are gluten intolerant or want to make a low-carb cake, you can try some flour substitutes that can mimic the function of flour in baking. Some of the possible flour substitutes are:
- Almond flour: Use 1 1/4 cups of almond flour for 1 cup of flour in the recipe. Almond flour is made from ground almonds and has a nutty flavor and a coarse texture. However, almond flour may make the cake more dense or crumbly than flour, so add an extra egg to the recipe to bind it together.
- Coconut flour: Use 1/4 cup of coconut flour for 1 cup of flour in the recipe. Coconut flour is made from dried coconut meat and has a coconut flavor and a fine texture. However, coconut flour may make the cake more dry or hard than flour, so add an extra 1/4 cup of liquid and an extra egg to the recipe to moisten it.
- Oat flour: Use 1 1/4 cups of oat flour for 1 cup of flour in the recipe. Oat flour is made from ground oats and has a mild flavor and a soft texture. However, oat flour may make the cake less fluffy or tender thanflour, so add an extra 1/4 teaspoon of baking powder to the recipe to leaven it.
Note that these flour substitutes may not work as well as flour in terms of flavor and texture, so you may need to adjust the amount of sugar, butter, or eggs accordingly.
Can you make a Guyanese sponge cake in a microwave?
Yes, you can make a Guyanese sponge cake in a microwave, if you don’t have an oven or want to save some time and energy. However, the microwave cake may not have the same texture and appearance as the oven-baked cake, so you may need to adjust your expectations. Here is a quick and easy recipe for making a Guyanese sponge cake in a microwave:
- In a large microwave-safe bowl, whisk 4 eggs and 2 cups of sugar until well combined.
- Add 1 teaspoon of vanilla extract and any other flavoring you like, such as lemon zest, lemon juice, rum essence, or real rum, and whisk until well combined.
- Add 2 cups of self-raising flour and a pinch of salt and whisk until no lumps remain.
- Add 1 cup of melted butter and 1/4 cup of water and whisk until well incorporated.
- Pour the batter into a greased 9-inch round microwave-safe cake pan and smooth the top with a spatula.
- Microwave on high for 10 to 12 minutes or until a skewer inserted in the center comes out clean.
- Let the cake cool slightly in the pan before turning out onto a plate to cool completely.
- Dust with powdered sugar or drizzle with lemon glaze or caramel sauce if desired. You can also cut the cake into layers and fill with jam, cream, or fresh fruits if you like.
Can you make a Guyanese sponge cake in an air fryer?
Yes, you can make a Guyanese sponge cake in an air fryer, if you don’t have an oven or want to make a smaller batch of cake. However, the air fryer cake may not have the same texture and appearance as the oven-baked cake, so you may need to adjust your expectations. Here is a quick and easy recipe for making a Guyanese sponge cake in an air fryer:
- In a medium bowl, whisk 2 eggs and 1 cup of sugar until well combined.
- Add 1/2 teaspoon of vanilla extract and any other flavoring you like, such as lemon zest, lemon juice, rum essence, or real rum, and whisk until well combined.
- Add 1 cup of self-raising flour and a pinch of salt and whisk until no lumps remain.
- Add 1/2 cup of melted butter and 2 tablespoons of water and whisk until well incorporated.
- Pour the batter into a greased 6-inch round cake pan and smooth the top with a spatula.
- Place the cake pan in the air fryer basket and set the temperature to 160°C (320°F) and the time to 20 minutes.
- Check the cake for doneness by inserting a skewer in the center and seeing if it comes out clean. If not, add another 5 minutes to the time and check again.
- Let the cake cool slightly in the pan before turning out onto a plate to cool completely.
- Dust with powdered sugar or drizzle with lemon glaze or caramel sauce if desired. You can also cut the cake into layers and fill with jam, cream, or fresh fruits if you like.
Can you make a Guyanese sponge cake vegan?
Yes, you can make a Guyanese sponge cake vegan, if you want to avoid using any animal products in your cake. However, the vegan cake may not have the same texture and flavor as the traditional cake, so you may need to adjust your expectations. Here is a simple recipe for making a Guyanese sponge cake vegan:
- In a large bowl, whisk together 2 cups of plant-based milk (such as soy milk, almond milk, or oat milk) and 2 teaspoons of apple cider vinegar. Let it sit for 10 minutes until it curdles slightly.
- Add 1/2 cup of oil (such as canola oil, sunflower oil, or grapeseed oil) and 1 teaspoon of vanilla extract and any other flavoring you like, such as lemon zest, lemon juice, rum essence, or real rum (make sure it is vegan), and whisk until well combined.
- Add 2 cups of self-raising flour, 1 1/2 cups of sugar, and a pinch of salt and whisk until no lumps remain.
- Pour the batter into a greased 22 cm round cake pan and smooth the top with a spatula.
- Bake in a preheated oven at 180°C (160°C fan-forced) for 35 to 40 minutes or until a skewer inserted in the center comes out clean.
- Let the cake cool slightly in the pan before turning out onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with lemon glaze or caramel sauce (make sure they are vegan) if desired. You can also cut the cake into layers and fill with jam, cream, or fresh fruits (make sure they are vegan) if you like.
Can you make a Guyanese sponge cake gluten-free?
Yes, you can make a Guyanese sponge cake gluten-free, if you want to avoid using any wheat products in your cake. However, the gluten-free cake may not have the same texture and flavor as the traditional cake, so you may need to adjust your expectations. Here is a simple recipe for making a Guyanese sponge cake gluten-free:
- In a large bowl, whisk together 4 eggs and 2 cups of sugar until well combined.
- Add 1 teaspoon of vanilla extract and any other flavoring you like, such as lemon zest, lemon juice, rum essence, or real rum, and whisk until well combined.
- Add 2 cups of almond flour, 1/4 cup of coconut flour, 1/4 teaspoon of baking soda, and a pinch of salt and whisk until no lumps remain.
- Add 1 cup of melted butter and 1/4 cup of water and whisk until well incorporated.
- Pour the batter into a greased 22 cm round cake pan and smooth the top with a spatula.
- Bake in a preheated oven at 180°C (160°C fan-forced) for 35 to 40 minutes or until a skewer inserted in the center comes out clean.
- Let the cake cool slightly in the pan before turning out onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with lemon glaze or caramel sauce if desired. You can also cut the cake into layers and fill with jam, cream, or fresh fruits if you like.
Conclusion
A Guyanese sponge cake is a delicious dessert that is easy to make and can be customized with different flavors and toppings. It is a rich and moist cake that is perfect for any occasion. I hope you enjoyed this article and learned how to make a Guyanese sponge cake at home. If you have any questions or comments, feel free to leave them below. And don’t forget to check out my other articles for more recipes and tips. Thanks for reading!