wheat cake

Wheat cake recipe, Whole wheat sponge cake

Whole wheat sponge cake/ Wheat cake is a soft, spongy and delicious cake prepared with all those ingredients necessarily used in the making of basic sponge cake (handful only) but but in this recipe I replaced maida/ all purpose flour with whole wheat flour/ atta, as the title says. Yes this is a 100% whole wheat atta sponge cake that tastes awesome like the regular one but a little healthy version. After posting those instant cake thought to share something simple yet interesting tea time cake and I guess this is a good choice. Would you like to know about the instant cake prepared in just 10 mins??  Here you go:

Instant chocolate cake

Instant bread honey cake

wheat cake


Not the first time I tried making something new with whole wheat below are few more recipes that were liked by many readers:

This atta sponge cake is one of my favorite recipe from my kitchen just like this cake BUTTER CAKE. Trust me it will turn out yum and will be loved by your family and loved ones. I had earlier posted almost a same style cake with millet like this EGGLESS BAJRA/ KAMBU CAKE. Do give this recipe a try and let me know your feedback. So let’s get to the making of wheat atta sponge cake!!
whole wheat sponge cake

You may be interested in other recipe below:

Wheat cake recipe, Whole wheat sponge cake
Serves 5
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1. Wheat flour/ Atta – 1 cup
  2. 2. Baking powder – ½ tsp
  3. 3. Milk – 2/3 cup
  4. 4. Sugar – ½ cup
  5. 5. Unsalted Butter – ¼ cup (room temperature)
  6. 6. Eggs – 2
  7. 7. Vanilla syrup – ½ tsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. Preheat oven at 350F/ 180C. In a bowl add butter and sugar. Using a hand blender, cream it well.
  2. Now to the butter mixture break 2 eggs blend it fluffy in medium speed. This should take about 2 minutes
  3. When the mixture looks fluffy add wheat flour and baking powder. Now fold it gently using a spatula.
  4. Finally add the milk and vanilla syrup. Mix well using a spatula. Do not over beat the mixture.
  5. Grease a square baking tray with little butter. Now pour the batter onto the greased tray and place it in the preheated oven and bake it for 35 minutes. Every oven is different so if it is not baked in 35 minute bake it for some more time.
  6. When the cake looks done with brown sides insert a toothpick in the center of the cake, if it comes out clean the cake is done, if it has some batter then bake for some more time. When done take the cake out of the oven. Invert the baking tray and take the cake out. Place the cake on a cooling rack for it cool down.
  7. When the cake is completely cooled down cut the cake into squares/ rectangles and serve it. Store the leftover at room temperature and it will stay good for 3 to 4 days.
Sandhya's recipes https://www.sandyathome.com/

How to make Whole wheat sponge cake with step by step images


  1. Preheat oven at 350F/ 180C. In a bowl add butter and sugar. Using a hand blender, cream it well.
  2. Now to the butter mixture break 2 eggs blend it fluffy in medium speed. This should take about 2 minutes.
  3. When the mixture looks fluffy add wheat flour and baking powder. Now fold it gently using a spatula.
  4. Finally add the milk and vanilla syrup. Mix well using a spatula. Do not over beat the mixture.
  5. Grease a square baking tray with little butter. Now pour the batter onto the greased tray and place it in the preheated oven and bake it for 35 minutes. Every oven is different so if it is not baked in 35 minutes bake it for some more time. When the cake looks done with brown sides insert a toothpick in the center of the cake, if it comes out clean the cake is done, if it has some batter then bake for some more time.
  6. When done take the cake out of the oven. Invert the baking tray and take the cake out. Place the cake on a cooling rack for it cool down. When the cake is completely cooled down cut the cake into squares/ rectangles and serve it. Store the leftover at room temperature and it will stay good for 3 to 4 days.
    wheat cake recipe

 

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