Whole wheat sponge cake

Overview

Whole wheat flour is flour that contains all the components of wheat, with less bran removed (or not removed 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 wheat. I have never dared to try whole wheat flour because I always thought it would be too thick and the texture would be bad. This time I tried making cakes and I didn’t expect it to taste good. The finished product was particularly soft and had a faint wheat aroma.

Tags

• baking
• afternoon tea
• students
• corn oil
• egg
• shui ye
• white sesame
• white sugar
• whole wheat flour
• milk

Ingredients

Steps

1. 1 Separate the eggs, add 80 grams of sugar to the egg whites in 3 batches and beat until dry peaks

   

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

   

3. 3 Use an electric mixer to mix well

   

4. 4 Sift in whole wheat flour

   

5. 5 Pour the sifted wheat bran into the cake batter together

   

6. 6 Use a spatula to stir evenly

   

7. 7 Weigh and mix corn oil and milk

   

8. 8 Use an electric whisk to beat the milk and oil mixture until emulsified

   

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

   

10. 10 Use a spatula to stir evenly

    

11. 11 Pour the cake batter into a 12-piece mold lined with paper trays, shake it vigorously a few times, and sprinkle with white sesame seeds

    

12. 12 Place in the middle rack of the oven, raise the heat to 140 degrees, lower the heat to 130 degrees, and bake for 20 minutes

    

13. 13 After it is evenly colored, it can be taken out of the oven

    

14. 14 Finished product pictures

    

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18. 18 Finished product pictures