Whole Wheat Sponge Cake

Whole Wheat Sponge Cake is a more rustic and slightly healthier variant of the classic Sponge Cake. This version uses whole wheat flour, which adds fiber and a light nutty flavor to the dessert.

Ingredients

• 4 eggs
• 120 g of sugar
• 100 g of whole wheat flour
• 20 g of potato starch
• A pinch of salt
• Grated zest of one lemon (optional for flavoring)

Preparation

1. Preheat the oven to 170 °C.
2. Separate the yolks from the whites.
3. Whip the egg whites to stiff peaks with a pinch of salt.
4. In another bowl, beat the yolks with sugar until you have a light and foamy mixture.
5. If you decide to use it, add the grated lemon zest to the yolks and mix well.
6. Gently fold the whipped egg whites into the yolk mixture with upward movements to avoid deflating them.
7. Sift the whole wheat flour and potato starch, and fold them into the mixture, continuing to mix gently.
8. Pour the batter into a previously buttered or parchment-lined baking pan.
9. Bake in the oven for about 30-40 minutes or until a skewer inserted into the center of the Sponge Cake comes out clean.
10. Remove from the oven and let cool on a wire rack before unmolding.

Curiosity

The Sponge Cake is named after an Italian chef, Giovan Battista Cabona, who prepared it at the court of Spain in the eighteenth century. It was so well-liked that it began to be called by the name of the country where it was presented.

Remember that you can use this base for cakes filled with creams or to create other layered desserts. Have fun in the kitchen!