Whole Wheat Sponge Cake

Name: Whole Wheat Sponge Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 80g Whole wheat flour; 24g Corn oil; 36g milk; 80g Sugar; 10g Water syrup; Some White sesame

by Star wish 1236

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Whole wheat flour is the flour that contains all the ingredients of wheat, the bran is less removed (or not at all), and the embryo, endosperm and bran are all mixed together. Whole wheat flour better retains a variety of nutrients and active ingredients in the wheat.
I have never dared to try whole wheat flour. I always felt that it was too coarse and the taste would not be good. This time I tried to make a cake, but I didn't expect it to taste good. The finished product was very soft and had a hint of wheat flavor. "

Ingredients

3 pcs Egg
80g Whole Wheat Flour
24g Corn Oil
36g Milk
80g Sugar
10g Water Syrup
Some White Sesame

Whole Wheat Sponge Cake

1. Divide the eggs, add 80 grams of sugar to the egg whites for 3 times and beat until dry foaming

2. Add egg yolk and 10 grams of water syrup to the egg white

3. Mix well with an electric whisk

4. Sift in the whole wheat flour

5. Pour the sifted wheat bran into the cake batter

6. Stir evenly with a spatula

7. Weigh and mix corn oil and milk

8. Use an electric whisk to whip and emulsify the milk and oil mixture

9. Pour the oil and milk mixture along the edge of the basin

10. Stir evenly with a spatula

11. Pour the cake batter into the 12 continuous molds with paper holders, shake them vigorously, and sprinkle with white sesame seeds

12. Put it in the middle of the oven, increase the heat to 140 degrees, lower the heat to 130 degrees, and bake for 20 minutes

13. After the color is uniform, it can be out of the oven

14. Finished picture

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18. Finished picture

Tips:
1. It's easier to beat whole eggs with the method of egg separation
2. If there is no water syrup, you can use honey instead or not
3. Adjust the amount of sugar according to everyone's preference
4. This recipe can make 12 medium-sized paper cups
5. Adjust the baking temperature according to the attributes of each person's oven