Whole Wheat Sponge Cake

Name: Whole Wheat Sponge Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Ingredients: Eggs 9.7 oz; Brown sugar 0.7 cup; Whole grain flour 1 ¼ cup; Honey 1 ½ tsp; Lemon peel ½; Fine salt 1 pinch

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152

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 152
Carbohydrates g 26.7
of which sugars g 16.7
Protein g 5.3
Fats g 2.7
of which saturated fat g 0.94
Fiber g 1.5
Cholesterol mg 102
Sodium mg 161

Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Serving: 10
Cost: Low

PRESENTATION

Whole wheat sponge cake is like an Italian home-baking classic, giving you that moist and tender bite—just what people expect—but with this cool rustic twist. All over Italy, pan di Spagna is in birthday cakes, zuppa inglese, or zuccotto. But this whole grain sponge cake? It brings that homemade vibe with every slice. And honestly, folks really really dig how whole wheat flour adds a slightly nutty taste and more of an earthy feel compared to the super-light regular versions. Plus, a lot of people in Italy are getting into more whole wheat in their sweets, so this healthy sponge cake is spot on. It's got this old-school, farmhouse style—simple, not too sweet. Just perfect for loading up with your favorite creams or jams.

For breakfast, you might see it with a cup of milk or spread with fruit preserves. Maybe even toasted for a bit of a crispy edge. A lot of people think of whole wheat sponge cake as kind of a cousin to cornetti integrali al miele (you know, those whole wheat honey croissants), but it really stands out. And it's light but a little more filling. And you know what? This cake goes down just as easily at breakfast or as a snack in the afternoon. People love that it’s a healthy baking option—feels pretty simple and wholesome, yet still a treat.

For anyone into whole wheat baking, it's a neat way to try something new and see how whole wheat plays in sweets—not just bread. Whether you keep it plain, fill it with rich cream, or add a spoonful of jam, every piece shows off that golden look and homemade taste—so so nice. In kitchens from the north to the south of Italy, this whole grain sponge cake keeps it genuine, cozy, and a bit nostalgic, reminding everyone that homemade treats can be tasty and good for you at the same time. And here's the thing, it’s a wonderful way to connect with Italian culinary traditions, adding a touch of rustic charm to your everyday baking. Seriously good stuff.

How to prepare Whole Wheat Sponge Cake

To prepare the whole wheat sponge cake, first pour the eggs into the bowl of a stand mixer fitted with a whisk attachment. Add the brown sugar 1, salt 2, and honey 3.

Also add the lemon zest, taking only the yellow part 4, and turn the machine to medium speed for about 15 minutes. You should obtain a fluffy, light, and frothy mixture 5. Turn off the machine and sift the whole wheat flour directly into the mixture 6.

Gently mix from bottom to top with a whisk 7. Once you have an even mixture, transfer it into a 9-inch mold lined with parchment paper 8 9. Bake in a preheated static oven at 350°F for about 45 minutes.

Always perform the toothpick test before removing the cake from the oven 10. Without burning yourself, immediately turn it over onto a wire rack and let it cool completely. Then remove the mold 11 and use your whole wheat sponge cake 12.