Caribbean Worldwide International Global Recipes posts a plain recipe for Guyana sponge cake on its website, Recipeisland.com. The Inner Gourmet offers a traditional Guyanese recipe for Christmas sponge cake.
To make basic Guyana sponge cake, cream 1 cup of margarine and 1 cup of butter in a large bowl. Add 4 eggs one at a time, and then add 1 teaspoon of vanilla. Set aside the mixture.
Mix together 3 cups of flour, 2 teaspoons of baking powder, 2 cups of sugar and 1/4 teaspoon of salt in a separate bowl. Add dry ingredients and 1 cup of milk to the wet ingredients, alternating dry ingredients with milk. Bake the cake for one hour at 340 degrees F. Garnish with cut cherries if desired.
To make Christmas sponge cake, cream together 1 cup of butter and 1 cup of light brown sugar. Add 4 eggs, a little at a time. Also add 1/4 lemon zest, 1/4 orange zest and 1 teaspoon of vanilla. Set aside the mixture.
Sift together 1 1/2 cups of flour, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg and 1 teaspoon of baking powder. Add the dry ingredients and 1/4 cup of milk to the wet ingredients, alternating as above. Cook the batter in a buttered and floured cake pan for 35 to 40 minutes at 350 degrees F.