SPONGE CAKE GUYANESE STYLE

1 LB room temperature margarine
1 LB granulated white sugar/brown sugar
1 LB flour self-rising or (1 LB all-purpose flour you need to add 1 to 1 1/2 teaspoon baking powder)
10 eggs
2 teaspoon white essence (vanilla or pear)
Zest of orange/ orange peel
1 teaspoon white rum (optional)
INSTRUCTIONS:
1. Preheat oven 350 degrees Fahrenheit.
2. Cream together the sugar and margarine until its fluffy and most of the sugar crystals have dissolved.
3. Add eggs one at a time and Whisk until fluffy then add the eggs into the cream sugar and margarine and mix.
4. Add sifted flour, ½ cup at a time to the cream margarine, sugar and eggs mixture slowly mix together forming a smooth batter.
5. Add essence, lemon zest and (rum if using).
6. Pour mixture into a greased pan.
7. Place on the middle rack in oven and bake for 45 minutes until golden brown or until a wooden toothpick or skewer comes out clean when you inserted into cake.
8. Remove from the oven and let cool completely before removing from the baking pan.
NOTES:
Adding the rum in the batter might be new to most but I promise you it makes the cake fresher longer.
Give it a try and let me know what you think.