I don’t know if it happens to you when you have to draw up a menu for an important lunch or event, thinking about how to pair the dessert with everything you are planning to prepare.
I often wrestle with whether it’s better to have a spoon dessert with a fresh taste or a richer cake, maybe with chocolate, or if I should prepare a cheesecake or… In short, the choice of dessert at the end of the meal is an important moment, and today I wanted to experiment with a classic like sponge cake but with whole wheat flour for a more rustic dough that many people who share my passion for cooking might enjoy.
Don’t underestimate the fact that this cake could still become a filled cake with creams and/or fruit and would have a much more intense and fragrant taste.
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I opened a recipe channel open to everyone and free on WhatsApp, no notifications or sounds, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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The choice of end-of-meal cake should complement the other dishes, and for example, if you serve a stew with tomato sauce, I think it’s better to bring a dry cake to the table, whereas if the main is a nice roast, you can go wild with a beautiful creamy and filled cake.
If you’re still confused, opt for a fresh and pleasant sorbet and cut the Gordian knot!!! But for now, let’s get ready to bake the whole wheat sponge cake…
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients WHOLE WHEAT SPONGE CAKE RECIPE
- 9 oz eggs
- 3/4 cup whole wheat flour
- 1/3 cup potato starch
- 3/4 cup sugar
- 1/2 packet baking powder
Tools for the WHOLE WHEAT SPONGE CAKE
- Molds
FOR THE PREPARATION OF THE WHOLE WHEAT SPONGE CAKE RECIPE
1) Sift the dry ingredients: whole wheat flour, potato starch, and baking powder.
2) Beat (not whisk) the sugar with the eggs for a long time until you have a mixture more than doubled in volume, light, and very frothy.
3) With a soft spatula, gradually add the dry ingredients integrating them with each other using movements from the bottom to the top.
4) Grease and flour the mold, pour the mixture, and bake at 350°F for about 30/35 minutes or according to your oven’s characteristics.
5) Once baked, let it cool and remove the whole wheat sponge cake from the mold.
6) Very soft and perfect for a filled cake…
Enjoy your whole wheat sponge cake!
If you want to prepare a number-shaped cake, follow this tutorial…
CREAMS AND SOAKS READ → https://blog.giallozafferano.it/asilannablu/le-bagne-per-dolci/
Annalisa says…
Sponge Cake can be filled but the 4/4 and Sponge cake base, which you can already find on the blog, are also excellent:
VICTORIA CAKE READ → https://blog.giallozafferano.it/asilannablu/victoria-cake-ricetta-dolce/
VICTORIA CAKE READ → https://blog.giallozafferano.it/asilannablu/victoria-cake-ricetta-dolce/
