Whip up this delicate and versatile Whole Wheat Sponge Cake that uses whole wheat flour instead of white.
8 large egg yolks, room temperature
8 large egg whites
2 cups sugar
2 cups whole wheat flour
1/2 cup cornstarch
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup cold water
1-1/2 teaspoon vanilla
1 teaspoon lemon or almond extract
Preheat oven to 325 degrees.
Separate eggs while cold but allow to come to room temperature. Beat egg yolks until thick and lemon colored. Add cold water and beat 2 minutes more. Slowly blend in the sugar. Sift cornstarch, whole wheat flour and salt several times. Add to egg yolk mixture and beat 3 to 4 minutes. Add vanilla and lemon/almond extract. Add cream of tartar to egg whites and beat until very stiff. Fold egg white mixture into egg yolk mixture and mix evenly. Fill un-greased angel food tube pan three-fourths full of batter. Bake rest of batter in un-greased loaf pans.
Place on low rack of oven. Bake tube pan 1 to 1-1/4 hours and loaf pan 45 minutes or until any cracks in top feel dry and no imprint remains when top is lightly touched. Invert pan on funnel or long necked bottle; let hang until cake is completely cool. Loosen cake by moving spatula up and down against side of pan. Turn pan over and remove cake.
Note: This cake has a different flavor than regular sponge cake; serve with fruit.
Source: Kansas Wheat Commission
Recipe makes 24 servings.
Serving size: 1 slice
Calories: 135; Total Fat: 2g; Saturated Fat: 1g; Cholesterol: 71mg; Sodium: 70mg; Carbohydrates: 27g; Fiber: 1g; Protein: 3g
You may also enjoy...
Share This Page