Whole Wheat Sponge Cake

The 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 slight nutty flavor to the cake.

Ingredients

• 4 eggs
• 120 g of sugar
• 100 g of whole wheat flour
• 20 g of potato starch
• A pinch of salt
• The grated zest of a 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 the sugar until you obtain a light and frothy mixture.
5. Add the grated lemon zest to the yolks (if you decide to use it) and mix well.
6. Gently fold the whipped egg whites into the yolk mixture with movements from the bottom up to avoid deflating them.
7. Sift the whole wheat flour and potato starch, and add them to the mixture, continuing to mix gently.
8. Pour the batter into a baking pan previously buttered or lined with parchment paper.
9. Bake in the oven for about 30-40 minutes or until a toothpick inserted in the center of the sponge cake comes out clean.
10. Remove from the oven and let cool on a wire rack before unmolding.

Trivia

The sponge cake takes its name from an Italian chef, Giovan Battista Cabona, who prepared it at the Spanish court in the 18th century. It was so appreciated that it began to be called by the name of the country in which it was presented.

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