Recipe for Guyanese Sponge Cake That Melts in Your Mouth

Guyanese sponge cake is a beloved classic in Caribbean baking, known for its soft, airy texture and rich buttery flavor. This cake is a staple at celebrations and family gatherings, embodying the warmth and hospitality of Guyanese culture.

What sets this sponge cake apart is its perfect balance of sweetness and fluffiness, achieved by whipping eggs and sugar to create a light batter that bakes into a delicate, moist cake. Whether you’re a seasoned baker or just starting out, this recipe is approachable and rewarding.

In this post, I’ll walk you through a step-by-step guide to making an authentic Guyanese sponge cake that you’ll love sharing with friends and family. Plus, I’ll provide tips to ensure your cake turns out perfectly every time, and some variations to customize it to your taste.

Ready to bake a slice of Caribbean tradition? Let’s get started!

Why You’ll Love This Recipe

This Guyanese sponge cake is a crowd-pleaser for many reasons. It’s incredibly light and airy, yet rich in buttery flavor, making it a perfect dessert for any occasion.

The recipe uses simple ingredients you likely already have at home, but the technique of whipping the eggs and sugar gives it that signature fluffy texture.

Unlike denser cakes, this sponge cake melts in your mouth and pairs wonderfully with tea or coffee. It’s also versatile — enjoy it plain or dress it up with icing, fresh fruit, or a dusting of powdered sugar.

If you’re looking to add a Caribbean touch to your baking repertoire, this cake is a must-try!

Ingredients

• 1 cup (200g) granulated sugar
• 6 large eggs, room temperature
• 1 cup (125g) all-purpose flour, sifted
• 1/2 cup (115g) unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 1/4 tsp salt

Equipment

• Mixing bowls (one large and one medium)
• Electric mixer or stand mixer with whisk attachment
• Sifter for flour
• Measuring cups and spoons
• 8-inch round cake pan (or similar size)
• Parchment paper for lining the pan
• Rubber spatula
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease your cake pan thoroughly and line the bottom with parchment paper to prevent sticking.
2. Separate the eggs carefully, placing the yolks in one bowl and the whites in a separate large mixing bowl. Make sure no yolk gets into the whites – this will help the egg whites whip properly.
3. Beat the egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually add half of the sugar (½ cup) while continuing to beat until stiff peaks form. Set aside.
4. In the other bowl, whisk the egg yolks with the remaining sugar until the mixture is pale and creamy. This should take about 3-5 minutes.
5. Add the melted butter and vanilla extract to the egg yolk mixture, stirring gently to combine.
6. Sift the flour and salt into the egg yolk mixture. Fold the flour in carefully using a rubber spatula, making sure not to deflate the batter.
7. Gently fold the beaten egg whites into the yolk mixture in three additions. Use a light folding motion to keep the batter airy and fluffy.
8. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
9. Bake for 30-35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

Tips & Variations

“Make sure your eggs are at room temperature before starting. This helps achieve maximum volume when whipping the whites and creates a lighter cake.”

For an extra moist sponge, you can brush the cooled cake with a simple syrup flavored with lime zest or rum — a classic Caribbean touch. To add a bit of texture and flavor, fold in ¼ cup of shredded coconut or chopped nuts before baking.

If you want to turn this into a layered cake, double the recipe and bake in two pans. You can then fill the layers with jam, whipped cream, or fresh fruit for an elegant dessert.

For a different flavor profile, experiment with almond extract instead of vanilla or add a teaspoon of freshly grated nutmeg or cinnamon to the dry ingredients.

Nutrition Facts

Serving Suggestions

This Guyanese sponge cake is perfect on its own or served with a variety of accompaniments. Try a simple dusting of powdered sugar or a drizzle of honey for a quick finish.

For a more indulgent treat, serve with fresh mango slices or a dollop of whipped cream.

It also pairs wonderfully with tea or coffee, making it the ideal choice for afternoon gatherings or brunch. You can even enjoy it as a base for layered desserts, topped with fruit preserves or custard.

For more delicious dessert ideas, check out our Chocolate Chip Cookie Dough Vegan Ice Cream Recipes To Try or try the Best Vegan Chocolate Recipes for Decadent Desserts.

Conclusion

Making a Guyanese sponge cake at home is a delightful way to experience the flavors of the Caribbean and add a light, elegant dessert to your baking repertoire. With just a few simple ingredients and some careful folding techniques, you can create a cake that’s both fluffy and rich, perfect for celebrations or everyday enjoyment.

Remember, practice makes perfect, especially when it comes to folding in egg whites gently to maintain that airy texture. Once you master this recipe, you’ll find yourself reaching for it time and time again.

Don’t forget to explore more recipes on our site like the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or the Vegan Recipes No Tofu: Delicious Plant-Based Meals for a variety of tasty and wholesome meals.

Enjoy baking and savor every bite of this wonderful Guyanese classic!

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