West Indian sponge cake

I learned this for my dad and granny. It took a few tries, but this is the one they like the most.

It is very simple actually. You should use a mixer of either variety. It’s very hard to get it so smooth when doing it by hand.

Start with 2 sticks of quality butter at room temperature. Mix in 1 cup of sugar. Cream this together well.

Add 4 eggs, 1/3 cup milk, and 1 tbsp of vanilla. Mix well.

Then 2 cups of self rising flour (or all purpose plus 3 tsp baking powder) and a pinch of salt.

Grease pan and/or use parchment. 350 in the middle of the oven. Time varies. I used a 1.5 liter bread pan and it took 65 minutes. Cupcakes took about 25 min.

Give it a try!


West Indian Sponge Cake

2 sticks of room temp butter
1 cup sugar (or 3/4 c plus 1/2 cup maraschino cherries cut in quarters, pat dry and dust with flour)
4 whole eggs
1/3 cup milk
1 tbsp vanilla extract
2 cups self rising flour (or all purpose with 3 tsp baking powder)
Pinch of salt

Bake at 350 in the dish of choice. Bread loaf pan preferred.


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