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Whole Grain Sponge Cake

A super soft and yummy cake.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins


  • 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.


All ingredients should be at room temperature.
Adjust the sugar according to your taste.
Baking time depends upon the temperature settings of your oven.
You can bake the cake on a gas stove too. For that take a thick bottomed pan or karahi which is big enough to accommodate the cake tin. Put some salt in it and keep a stand in the centre. Preheat it covered for 10 minutes. Bake the cake for 30-35 minutes on a medium flame. If you are using a pressure cooker to bake the cake, take out the whistle and gasket before preheating.