Whole Wheat Sponge Cake

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 172.5

Total Fat: 2.3 g
Cholesterol: 90.0 mg
Sodium: 81.4 mg
Total Carbs: 33.9 g
Dietary Fiber: 1.8 g
Protein: 5.0 g

View full nutritional breakdown of Whole Wheat Sponge Cake calories by ingredient

Introduction

Whole Wheat sponge cake. (I am thinking more of a plain cake) Can add a jello packet to make it any flavor for birthday/spring/summer cakes and frost accordingly. Whole Wheat sponge cake. (I am thinking more of a plain cake) Can add a jello packet to make it any flavor for birthday/spring/summer cakes and frost accordingly.

Number of Servings: 12

Ingredients

6 large eggs, separated

3/4 cup organic evaporated cane juice

1/2 cup organic blue agave nectar (can use more cane sugar or honey if you don't have agave)

1/2 c water

1 tsp vanilla

1/2 tsp lemon extract or almond extract

1 1/2 cups sifted whole wheat or sprouted whole wheat flour

1/4 tsp salt

1 tsp cream of tartar

Directions

Beat egg yolks, water, sugar, agave, and flavorings for 5 - 7 minutes. (Should be thick and creamy) Mix all dry ingredients together and add gradually, beating on low speed. Beat egg whites and cream of tartar til stiff. Fold immediately into first mixture. Bake in an ungreased tube pan for 60-7- minutes at 350. Invert and cool thoroughly before removing. Makes one tube pan. Might try in a 9x13!

Number of Servings: 12

Recipe submitted by SparkPeople user HOLLYAIN2004.