Whole Wheat Sponge Cake

5 from 6 votes

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.

Prep Time15

Cook Time32

Total Time47

Course: Dessert

Cuisine: American

Servings: servings

Calories: 151kcal

Author: Jessica and Merissa

Equipment

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 soft white wheat flour, ¼ cup 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 granulated cane sugar into the egg whites while beating. Beat just until stiff peaks form.
Add 2 tablespoons oil, 2 tablespoons 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