Vanilla Sponge Cake With Whole Wheat Flour Recipe

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If you want to prepare something simple and delicious, I bring you as a proposal this vanilla sponge cake with whole wheat flour recipe. 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 about the recipe:

This sponge cake with whole wheat flour reipe 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 get that airy and spongy appearance characteristic of sponge cakes.

About Cooking:

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).