If you want to prepare something simple and delicious, I bring you as a proposal this basic whole wheat sponge cake. A simple recipe, with few ingredients, totally exquisite! An ideal sponge cake to fill, bathe or simply eat as it is!
When we talk about basic sponge cake recipes, this is one of them. But modified in its whole wheat version, with all its typical characteristic sponginess. Its preparation with whole wheat flour does not have to be intimidating, its result is equally tasty and worth preparing.
This is a recipe that can be used as a base for any filled cake. In addition, it is ideal to consume without filling and accompany with some mate or coffee. This sponge cake recipe does not fail and can be flavored with different ingredients according to the personal taste of each one.
Let’s talk a bit about the recipe:
This whole wheat sponge cake like any other, is based on egg, sugar, flour and does not contain baking powder or any leavening agent. Therefore, the fluffiness and volume are the result of the beating of the eggs together with the sugar. A mixture that is beaten until the ribbon stage is obtained.
Ribbon stage is achieved by constant beating and at high speed, it is a stage that is not achieved instantly and so you must have a little patience. For this reason, having a hand mixer, stand mixer or mixer machine would be ideal for making this recipe.
In addition, another of the secrets of its final fluffiness is the way to integrate whole wheat flour into the preparation. It must be done in batches, in the form of rain, with soft and enveloping movements. In order to achieve that airy and spongy appearance characteristic of sponge cakes.
Remember that the baking of any recipe is always done in an oven preheated to the temperature indicated in the recipe (it is not heated to the maximum and then it is lowered). This is a fact that must be respected and do not forget so the recipe comes out as expected.
Also, an important piece of information is not to open the oven before the time indicated in the recipe. This prevents the sponge cake from going down and being raw, something that usually happens. To know if it is ready, one way is to observe that the edges detach from the cake mold or when inserting a toothpick in the middle and that it comes out dry.
With this recipe I used a 20 cm / 7.87 in diameter sponge cake mold, previously buttered and floured. Although if you do not have one, you can make it in the mold you have or adapt the recipe accordingly. In the case that it is a larger mold or a larger sponge cake is desired, I leave the proportions for its correct modification (see notes).
Do you have any questions or suggestions? Write a comment at the end of this recipe 👇
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Tried this cake but the center has gone Ina little. Don’t look like your pic where it Has risen. Do let me know why?
Hi Asha! Too bad this recipe did not come out! Let me tell you that when a cake sinks in the center it is because you open the oven before its time. Sudden changes in temperature can cause these results and the incorrect growth of the cake.
On the other hand, I would like to know if you heated the oven to the indicated temperature a few minutes before baking. It is always important to preheat the oven 10-15 minutes before doing so.
Another cause may be that your oven is not heating to the correct temperature. All the ovens are different and each one has its own skill. One thing that could help you if you have doubts about it, is to buy an internal oven thermometer. They are not expensive and are very useful when baking.
I hope I’ve helped! I love that you write to me! Do it again as many times as you need!