I have been a fan of yellow sponge cakes since childhood. However, when I started baking, I realised the colour of the cake depends upon the type of sugar and the flour one uses. Since I bake with healthy sugar and flour, the yellow cake was almost impossible. Then one day, I decided to let go of my infatuation with the colour and tried to replicate the taste.
This is a basic whole-grain cake recipe. The refined flour is replaced by wheat flour. Powdered brown sugar replaces the white one. As I wanted the cake to be healthier, have added refined oil instead of butter. And fortunately, this turned out to be one of the simplest and yummiest cakes I have baked.
I have used a 200 ml cup for measurements.
Whole Grain Sponge Cake
- 1.25 cup Whole wheat flour
- 1/2 cup +2 tbsp Powdered brown sugar
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1/3 cup Any neutral oil
- 2 medium Eggs
- 1/2 cup Milk
- 1 tsp Vanilla extract
- 1 tbsp Chopped almonds
- 1 tbsp Choco chips
- Grease a 6" round tin with oil and line the bottom with parchment paper. Preheat the oven at 165 C for 10 minutes.
- Take eggs in a bowl and whisk with an electric whisk till the eggs become fluffy
- Mix sugar and whisk with the electric mixer again.
- Add oil and vanilla extract. Whisk till the mixture is smooth.
- Sift flour, baking powder and salt 3-4 times.
- Fold dry ingredients in the wet ingredients in two parts using a spatula.
- Add milk and mix it gently.
- Pour the batter in the prepared pan and tap the pan on the counter 2-3 times. This helps to remove the air trapped in the batter.
- Bake the cake at 165 C for 25-30 minutes. Insert a toothpick in the centre to check if the cake is done.
- Cool the tin for 5-10 minutes before taking out the cake.
- Cool it on a wire rack before cutting.