Growing up, I always remembered my mom baking up a storm during Christmas time. Christmas cookies were never really a staple, but cake definitely was. She would also make delicious beverages like mauby, sorrel, and ginger beer. There was one cake, in particular, that was my favorite; sponge cake (which is not actually a sponge cake, but rather a pound cake). Anyhow, yesterday we had a gathering at the house and it definitely gave us a reason to start our Christmas baking! We decided to make two types of what Guyanese people call “Christmas” cake. Read on to find out more!
Christmas cake is usually a sponge cake, fruit cake, or black cake. We made sponge cake and fruit cake (which will be my next post). These are called “Christmas” cakes because it is during the Christmas holiday that these cakes are typically made and given away to family and friends.
Today’s post is all about the sponge cake. In my research, I have discovered that the sponge cake is really a pound cake and all this time, Guyanese have been terming this cake something that it is not. This article by a fellow blogger, Cynthia Nelson will explain it all to you, click here to read more. Cynthia discusses what makes a sponge cake a sponge cake and what makes a pound cake a pound cake. It all has to do with the egg to flour ratio. In a sponge cake, there is more egg than flour which allows it to have a very foamy, springy texture (think of angel cake here). A pound cake has heavy fat content that comes from the butter, making it a pound cake, not a sponge cake.
This is where my mom got the recipe. It is an old Guyanese cookbook from 1973. If I remember correctly, the book is called “What’s cooking in Guyana.” I even tried to look online to see if it is still being published and I couldn’t come up with anything! She’s had this cookbook for years, the cover didn’t stand a chance at survival. I’ve taken some pictures for you, just in case you are curious…
I had to edit the recipe a bit since it was a very generic one. My mom typically uses light brown sugar when making her sponge cake. I am telling you, you will not regret it, it’s not too sweet and it stays soft for days (if it even lasts that long)! The milk also keeps this cake very moist.
We ended up making more of this cake later in the day since we had to stuff so many treat bags, but I started with a smaller batch for this post. You can double up on the recipe if you want to make enough to fit a 9X13in pan. The batch I made fit a 9in round pan perfectly.
Christmas Sponge Cake
The Rubik’s Cube seems to be an impossible puzzle but it’s easy to solve it using algorithms.