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    Home » Cake and Frosting

    Healthy Whole Wheat Sponge Cake

    Published: Sep 5, 2023 · Modified: Sep 17, 2023 by WholeWheatKitchen · This post may contain affiliate links · 5 Comments

    Jump to Recipe

    This whole wheat sponge cake is light as air and so yummy. It is made healthy with whole wheat pastry flour (soft white wheat). If you struggle with whole wheat cakes then this is the cake you need to try. 

    Sponge cake with whipped cream and blueberries on top.
    Jump to:
    • What's Cool About This Recipe
    • Ingredients and Substitutions
    • Variations
    • Instruction Photos
    • Serving Suggestions
    • Storage
    • How to Freeze
    • Tips From Our Kitchen
    • FAQ
    • Related Recipes
    • 📖 Recipe

    This has been our go to sponge cake recipe for years. It is simple to make with just a few ingredients. It was adapted from a recipe we found in an old cookbook. We love making it for strawberry shortcake.

    You can use this healthy sponge cake recipe for all kinds of desserts or layer cakes. We also have more cake recipes made with whole wheat flour; vanilla cake, chocolate cake, and banana cake that make great layer cakes.

    What's Cool About This Recipe

    • 100% whole grain: We use 100% whole wheat flour milled from soft white wheat. Soft white wheat is great for cakes and muffins. We have a post all about the differences in wheat and whole wheat flour. 
    • Light as air: This basic sponge cake is so fluffy and the texture is extremely smooth for being a whole wheat cake. You won’t even know it’s a healthier cake.
    • Stays good for a long time: Other kinds of cake don't store for more than 2-3 days before they start drying out and tasting stale. This cake was still amazing 6 days after it was made. That’s insane for a cake.

    Ingredients and Substitutions

    Ingredients for whole wheat sponge cake in original containers on a tray.
    • Flour milled from these grains: soft white wheat (recommended), hard white wheat.
    • Sugar: We use organic cane sugar.
    • Baking powder: This is used as a leavener and helps the cake rise.
    • Cream of tartar: Used to stabilize the egg whites.
    • Salt: Helps bring all the flavors together.
    • Eggs: Eggs are the backbone of this cake, they are what gives it the super fluffy texture and help it rise tall.
    • Oil: To keep the cake tender and moist. We usually use avocado oil but any oil you bake with should work.
    • Water: Use to thin out the batter a bit so the egg whites can easily be incorporated.
    • Vanilla extract: Gives the cake its vanilla flavor.

    See recipe card for quantities.

    Variations

    • You can swap the vanilla extract for almond extract.

    Instruction Photos

    Overview of instructions with photos. See recipe card for quantities and full instructions.

    A 6 inch cake pan lined with parchment paper on the bottom and sides.

    Step 1: Preheat the oven to 325°F. Line the bottom and sides of a 6 inch cake pan with parchment paper, the paper can be taller than the pan, just make sure the top is as wide as the bottom.

    Stirring dry ingredients in a bowl.

    Step 2: In a small mixing bowl, whisk together the flour, ¼ cup of the sugar, baking powder and salt.

    A bowl with flour and egg yolks and another bowl with egg whites.

    Step 3: Separate the eggs (do not let any of the yolks get into the whites). Place the yolks into the bowl with the flour and the whites into a clean and dry medium size mixing bowl.

    Egg whites beat to soft peaks.

    Step 4: Add the cream of tartar to the egg whites and beat on medium speed with an electric hand mixer until soft peaks form. 

    Egg whites beat to stiff peaks.

    Step 5: Slowly sprinkle the remaining 2 tablespoons of sugar into the egg whites while beating. Beat just until stiff peaks form (when you pull out the beaters the very tip of the peak should fall over).

    Stirring the batter for whole wheat sponge cake.

    Step 6: Add the oil, water and vanilla extract to the bowl with the flour. Mix until combined.

    Whole wheat sponge cake batter in a bowl.

    Step 7: Carefully fold half of the egg whites into the flour mixture until combined, fold the remaining egg whites into the batter just until combined (do not over mix).

    Whole wheat sponge cake batter in a cake pan.

    Step 8: Pour the batter into the prepared pan.

    Baked whole wheat sponge cake in a cake pan.

    Step 9: Bake for 30-34 minutes or until a toothpick inserted into the center of the cake comes out clean.

    A whole wheat sponge cake sitting on a white towel.

    Step 10: Immediately remove from the pan to a wire rack and remove the parchment paper. Let cool completely before frosting or storing.

    Serving Suggestions

    We like to serve this cake with whipped cream and fresh fruit or fruit sauce. You can also frost it with your favorite frosting, or one of these recommendations:

    • Whipped cream cheese frosting
    • Dark chocolate frosting
    • Whipped cream cheese ganache
    • Lemon glaze 
    • Don’t forget the ice cream 😁
    A slice of whole wheat sponge cake with whipped cream and blueberries on top.

    Storage

    Store the cake in an airtight container at room temperature for up to 1 week. If the cake is frosted it will need to be refrigerated. 

    How to Freeze

    Wrap the cake tightly in plastic wrap and place into a freezer safe bag or container, freeze for up to 3 months. To thaw: unwrap the cake and let thaw at room temperature just until thawed, then frost or store (you can frost the cake while it is still frozen).

    Tips From Our Kitchen

    If you can, we highly recommend using fresh milled/ground flour from soft white wheat.

    Sometimes soft white wheat flour can have quite large pieces of bran, you can sift them out with a fine mesh sieve if you like.

    When you’re separating the eggs be very careful to not let any yolks get into the whites. The whites won’t whip if there are any  bits of yolk in them. 

    Be careful not to overbeat the egg whites. You want to stop beating when you lift the beaters out, and the very tip of the peak falls.

    Don’t overmix the batter, fold carefully just until combined.

    The flour mixture will thicken as it sets, if it seems quite thick, fold a small amount of the beaten egg whites into the batter to loosen it up before you add the rest of the egg whites.

    FAQ

    Why won’t my egg whites whip?

    Egg whites won’t whip if they have even the smallest amount of egg yolk or fat in them. Make sure you use a clean bowl and don’t get any yolks in the whites when separating the eggs. 

    Why did my cake deflate or not rise?

    This could be that the batter was over mixed and the egg whites lost their airiness. Or the oven door was opened during baking, letting too much heat out of the oven.

    Related Recipes

    • Baked whole wheat stuffing.
      Healthier Whole Wheat Stuffing Recipe
    • Baked cherry pie with whole wheat crust.
      Cherry Pie with Whole Wheat Crust
    • A slice of pumpkin pie on a plate with a dollop of whipped cream on top.
      Pumpkin Pie with Whole Wheat Crust
    • Slices of pumpkin bars frosted with cream cheese frosting on a wooden board.
      Whole Wheat Pumpkin Bars

    📖 Recipe

    A slice of whole wheat sponge cake with whipped cream and blueberries on top.

    Whole Wheat Sponge Cake

    This sponge cake is made healthier with whole wheat flour. We use whole wheat pastry flour (flour milled from soft white wheat) to get the fluffy light texture. It stays fresh longer than traditional cake. Use it for strawberry shortcake or for a layer cake.
    5 from 3 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 32 minutes minutes
    Total Time: 47 minutes minutes
    Yield: 6 servings
    Calories: 151kcal
    Author: Jessica and Merissa
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    Equipment

    • Mixing bowls
    • Electric hand mixer
    • kitchen scale

    Ingredients

    • ½ cup (60 g) soft white wheat flour whole wheat pastry flour
    • ¼ cup (52 g) granulated cane sugar
    • ½ teaspoon baking powder
    • ⅛ teaspoon sea salt
    • 2 large eggs
    • 2 tablespoons (26 g) granulated cane sugar
    • ⅛ teaspoon cream of tartar
    • 2 tablespoons (24 g) oil neutral flavored
    • 2 tablespoons (30 g) water
    • ½ teaspoon vanilla extract

    Instructions

    • Preheat the oven to 325°F. Line the bottom and sides of a 6 inch cake pan with parchment paper, the paper can be taller than the pan, just make sure the top is not narrower than the bottom.
    • In a small mixing bowl, whisk together ½ cup (60 g) soft white wheat flour, ¼ cup (52 g) granulated cane sugar, ½ teaspoon baking powder and ⅛ teaspoon sea salt.
    • Separate 2 large eggs (do not let any of the yolks get into the whites). Place the yolks into the bowl with the flour and the whites into a clean and dry medium size mixing bowl.
    • Add ⅛ teaspoon cream of tartar to the egg whites and beat on medium speed with an electric hand mixer until soft peaks form. Slowly sprinkle 2 tablespoons (26 g) granulated cane sugar into the egg whites while beating. Beat just until stiff peaks form.
    • Add 2 tablespoons (24 g) oil, 2 tablespoons (30 g) water, and ½ teaspoon vanilla extract to the bowl with the flour and mix until combined.
    • Carefully fold half of the egg whites into the flour mixture until combined, fold the remaining egg whites into the batter just until combined (do not over mix).
    • Pour the batter into the prepared pan and bake for 30-34 minutes or until a toothpick inserted into the center of the cake comes out clean.
    • Immediately transfer the cake to a wire rack and remove the parchment paper. Let cool completely before frosting with your favorite frosting.

    Notes

    See the ingredient section in the post above for other flour recommendations.
    See the serving section for frosting recommendations. 

    Nutrition

    Serving: 1serving | Calories: 151kcal | Carbohydrates: 21.1g | Protein: 3.4g | Fat: 6.4g | Cholesterol: 62mg | Sodium: 73.3mg | Fiber: 1g | Sugar: 13.2g | Vitamin A: 26.7IU | Iron: 0.7mg
    Tried this recipe?Would you consider leaving a star rating and review?
    Course Dessert
    Cuisine American

    We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Janice

      October 28, 2023 at 5:07 pm

      5 stars
      Could I omit the oil? Need to replace it with the same amount of water? Thank you.

      Reply
      • WholeWheatKitchen

        October 29, 2023 at 10:43 am

        Hi, we haven’t tried this recipe with no oil. It would definitely change the texture of the cake, but you could try it.

        Reply
    2. Rachel T

      November 16, 2023 at 12:40 pm

      5 stars
      I was looking for a whole wheat chiffon cake recipe, (because I mill my grains at home and love all things whole wheat!) so I decided to try this sponge cake recipe since it has all the ingredients that a chiffon cake usually has. I tripled the recipe and baked it in a tube pan. It turned out amazing, tall, light and fluffy!
      I love this cake with 7 Minute Frosting, as it is the lightest, fluffiest frosting possible!
      Thank you for your site, I am sure to be back for more recipes!

      Reply
      • WholeWheatKitchen

        November 19, 2023 at 8:00 pm

        We’re so glad the recipe worked out for you! That’s so cool that you mill your own grains, we do also:) Thank you so much for your comment, it means the world to us 😊.

        Reply
    3. Esme Slabbert

      April 05, 2024 at 1:47 pm

      5 stars
      Amazing, it seems fluffy and a mile high.
      I visited you via The Country Cook.

      Reply

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    Hi, we're Jessica and Merissa. We are here to share recipes and teach people how to bake more nutritious breads and goodies by using whole wheat flour.

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    A slice of whole wheat sponge cake with whipped cream and blueberries on top.

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