This week I suggest you make this whole wheat orange sponge cake recipe. A simple recipe that you can make in simple steps, few ingredients and without complications. With which you will obtain an exquisite sponge cake, well flavored and fluffy!
This is a recipe that can be used as the base of any filled cake, also to consume without filling. Ideal for breakfasts, night tea and desserts. This cake recipe does not fail and can be flavored according to convenience or preference.
Let’s talk a bit about the recipe:
This whole wheat orange sponge cake recipe, like any other, is based on eggs, sugar and flour. In addition, it 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 at high speed. It is a state 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.
Another of the secrets of its fluffiness is the way to integrate whole wheat flour into the mixture. Step that must be done in batches, in the form of rain, with soft and enveloping movements using a spatula. And thus get that airy and spongy appearance characteristic of sponge cakes.
However, if you have a stand mixer or kitchen robot that has a minimum speed (very slow), the integration of the flour can be done with the machine and not manually. In fact, this recipe was made entirely in a stand mixer. And the flour was integrated in the form of rain, in batches and interspersed with the orange juice.
The baking of any recipe is always done in a preheated oven at the temperature indicated by the recipe (it is not heated to the maximum and then it is lowered). This is one of the important data to take into account to avoid baking problems.
Also, it is important not to open the oven before the indicated time. In this way a caked result is consequently avoided. To know if it is ready, one of the ways is to observe when the edges of the cake detach from the mold or by inserting a toothpick in the middle and it comes out dry.
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- Whole wheat flour 170 g / 6.00 oz / 1 ½ cup
- Whole cane sugar 190 g / 6.70 oz / 2 cups
- Orange zest and juice 1 /100 ml / ½ cup
- Eggs M 5
- In a bowl place the eggs. Beat for 5 minutes at maximum speed. Add the whole cane sugar in batches without stopping beating.
- Add the orange zest. Beat until obtaining a ribbon stage.
- Reduce the speed of the mixer to minimum. Add the whole wheat flour little by little in the form of rain, interspersing it with the orange juice. Turn off the machine, remove the beater rods. Make some wrapping movements by hand using the whisk rods (in case there is something left in the bottom without mixing).
- Pour the preparation into a 20 centimeter / 7.874 inch mold, previously buttered and floured.
- Cook in a preheated oven at 160-180 °C / 320 - 356 °F for approximately 30-40 minutes or when a toothpick inserted comes out dry. Let cool and unmold.
- Larger sponge cakes: add 30 g / 1.06 oz of whole wheat flour and 35 g / 1.23 oz of whole sugar per egg.
- White sugar can be use (use the same proportion as whole cane sugar).
- Preheat the oven to the temperature indicated by the recipe 15 minutes before cooking.
- To unmold it easier, use removable molds.
- For its filling, wait a day or at least a few hours so the sponge cake does not fall apart when cutting.
- White sugar can be used.
- Consume preferably before 3 days.
- Can be frozen (3 months).
- Mold size used: 20 cm / 7.87 in diameter.
- Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.