Wednesday, 3 October 2012

Whole Wheat Jam Sponge Cake

Whole Wheat Jam Sponge Cake

Whole Wheat Jam Sponge 


For the cake:
¾ cup whole wheat flour
½ cup sugar
2 large eggs, separated
½ cup sunflower oil
1 tsp baking pd
1 tsp vanilla essence

For the jam filling:
3 tbsp mixed fruit jam
1 tsp lemon juice

  • Mix and flour and baking powder and pass through a sieve. Set aside.
  • Grease a 15cm round cake tin and set aside.
  • Set the oven to heat at 180 degree centigrade.
  • Beat the egg whites and sugar till light and frothy. Try to beat in as much air as possible. This is crucial to give the cake a puffed and well risen effect.
  • Add the oil and vanilla essence and beat again.
  • Add the egg yolks and beat for a minute.
  • Fold the flour into the egg/sugar/oil mixture. There is no need to beat the mixture at this stage. The flour has to be only folded into it. Make sure to do it moving the spoon or spatula only in one direction.
  • Pour the mixture into the greased tin. Tap it slightly on the countertop to release trapped air bubbles.
  • Put the tin in the oven and allow to bake for 25 – 30 minutes. The time may vary slightly. Check towards the end. If the top is brown and the cake springs back it is ready.
  • Take it out of the oven and let it rest for 5 minutes. Remove from tin and allow to cool for half an hour.

  • While the cake cools prepare the jam. Mix the jam and lemon juice and heat moderately. Once the jam starts melting stir and prepare a smooth jam spread. Make sure to remove all lumps. Allow to cool.

  • Slice the cooled cake into two horizontally. Do not cut the hot cake as it may break.
  • Using a spatula spread the prepared jam mix evenly across the bottom half of the cake. Top with the other half. If you wish to, you can dust the top of the cake with powdered sugar. To make it further flavorful add mix powdered sugar with cinnamon powder and dust the cake top.

  • Enjoy!

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