Guyanese Sponge Cake

Origin: Guyanese sponge cake began as a British colonial import, adapted by local hands using Demerara sugar, tropical essences, and a splash of rum.

Over time, it shed its formality and became a celebration cake—soft, golden, and defiantly local. What began in empire now tastes entirely of home.

Often served during Christmas, birthdays, and milestones, it holds its own on any table and in any memory. A true Caribbean classic—made not just to be eaten, but remembered.

Ingredients

“This isn’t just sponge cake. This is what happens when sugar, butter, and legacy decide to show off.”

1 pound butter (room temperature)

1 pound granulated sugar

10 eggs (room temperature)

1 pound flour

2 teaspoons baking powder

1 teaspoon vanilla extract

1 teaspoon almond extract

1 tablespoon rum

How The Alchemy Happens

Preheat oven to 350°F.

Cream together butter and sugar until fluffy.

Add eggs one at a time and mix into the creamed sugar and butter. Tip: break eggs in a separate bowl one at a time. This is useful in case you get shells in by accident or if the egg is not good. It does not spoil the whole batch.

Add baking powder to the flour and sift together.

Add this mixture, ½ cup at a time, to the creamed butter, sugar and egg mixture and slowly mix together forming a smooth batter.

Add vanilla and almond extracts. Add rum essence, orange zest and rum (if using).

Pour mixture into a greased bundt cake pan or two 8-inch round pans.

Place on the middle rack in the oven and bake for 45 minutes to an hour, or until a wooden skewer or toothpick comes out clean (free of batter) when inserted into the cake.