Haitian Cake is a traditional Haitian recipe for a classic egg-based vanilla sponge cake. The full recipe is presented here and I hope you enjoy this classic Haitian version of: Haitian Cake.
Begin with the milk. Add the milk and the cinnamon sticks to a pan. Bring to a boil and cook, uncovered, until the liquid has reduced to 180ml. Take off the heat and allow to cool before removing the cinnamon sticks.
Cream together the sugar and butter until light and fluffy then add the eggs one at a time, mixing thoroughly after each addition. Continue mixing until the batter is smooth. Sift the dry ingredients into a separate bowl then alternately add the milk and the flour mixture. Mix to combine thoroughly then pour the batter into a 22cm round or spring-form cake pan that's been well greased.
Set in an oven pre-heated to 160°C and bake for about 50 minutes, or until the top of the cake is golden and a skewer inserted into the centre of the cake emerges cleanly.
Allow the cake to cook in the pan for 5 minutes then transfer to a wire rack to cool completely. If desired this cake can be iced before cutting into wedges and serving.
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