Name: Wheat cake recipe, Whole wheat sponge cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 cup Wheat flour/ Atta; ½ teaspoon, Baking powder; 2/3 cup Milk (full fat); ½ cup Sugar; ¼ cup Unsalted Butter (room temperature); 2 Eggs; ½ teaspoon, Vanilla syrup

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Whole wheat sponge cake/ Wheat cake is a light, soft, spongy and delicious cake. It is prepared with all those ingredients necessarily used in the making of basic sponge cake (handful only); 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 sponge cake; This wheat cake is little healthy version.

After posting those instant cake recipes for the past few days; 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:

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!!

You may be interested in other recipe below:

Wheat cake recipe, Whole wheat sponge cake

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: DessertCuisine: WorldDifficulty: Easy

Servings

servings

Prep time

minutes

Baking time

minutes

Whole wheat sponge cake/ Wheat cake is a soft, spongy and delicious cake prepared with handful ingredients like whole wheat, eggs, sugar, butter and vanilla syrup for flavoring. This cake is a 100% whole wheat cake without adding maida/ all purpose flour.

Ingredients to make Whole wheat sponge cake

1 cup Wheat flour/ Atta
½ teaspoon, Baking powder
2/3 cup Milk (full fat)
½ cup Sugar
¼ cup Unsalted Butter (room temperature)
2 Eggs
½ teaspoon, Vanilla syrup

Directions to make wheat cake

Preheat oven at 350F/ 180C. In a bowl add butter and sugar. Using a hand blender, cream it well.
Now to the butter mixture break 2 eggs blend it fluffy in medium speed. This should take about 2 minutes
When the mixture looks fluffy add wheat flour and baking powder. Now fold it gently using a spatula.
Finally add the milk and vanilla syrup. Mix well using a spatula. Do not over beat the mixture.
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.
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.
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.

Notes

* 1 cup = 235 ml

HOW TO MAKE WHOLE WHEAT SPONGE CAKE WITH STEP BY STEP IMAGES

Preheat oven at 350F/ 180C. In a bowl add butter and sugar. Using a hand blender, cream it well.
Now to the butter mixture break 2 eggs blend it fluffy in medium speed. This should take about 2 minutes.
When the mixture looks fluffy add wheat flour and baking powder. Now fold it gently using a spatula.
Finally add the milk and vanilla syrup. Mix well using a spatula. Do not over beat the mixture.
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.
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.