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    You are in: Home / Recipes / Sponge Cake from Trinidad Recipe
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    Sponge Cake from Trinidad

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Oolala's Note:

    From the Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean Naparima Girls' High School Cookbook. This is dairy free and has lemon juice and lime rind...Mmmm. Recipe doesn't say how long to bake so I guessed the time. Also, not sure what "cut with a knife to remove air bubbles" means!

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    Ingredients:

    Serves: 8

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Sift flour and add salt.
    2. 2
      Beat egg yolks until thick and pale in color.
    3. 3
      Gradually beat in sugar.
    4. 4
      Add lemon juice, lime zest and water.
    5. 5
      Fold dry ingredients into egg yolk mixture.
    6. 6
      Beat egg whites until stiff; fold into batter.
    7. 7
      Pour batter into ungreased 9" tube pan; cut with a knife to remove air bubbles.
    8. 8
      Bake in a preheated 325 degree F. oven until top springs back when touched.
    9. 9
      Invert and cool completely.
    10. 10
      Loosen cake with a spatula and shake from pan.

    Ratings & Reviews:

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    Nutritional Facts for Sponge Cake from Trinidad

    Serving Size: 1 (69 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 190.8
     
    Calories from Fat 23
    12%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.8 g
    4%
    Cholesterol 105.7 mg
    35%
    Sodium 108.0 mg
    4%
    Total Carbohydrate 37.2 g
    12%
    Dietary Fiber 0.4 g
    1%
    Sugars 25.2 g
    101%
    Protein 4.7 g
    9%

    The following items or measurements are not included:

    lime zest

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