Whole Wheat Sponge Cake
 

Posted by Debelli on 05-10-2001 06:42 PM:

This is not only easy, but yummy!!!!

Whole Wheat Sponge Cake


6 eggs, separated
1 ts vanilla
1/2 c honey, warmed (use agave nectar in its place)
1 tb lemon juice
1 ts grated lemon rind
1 c SG whole wheat flour

Cut waxed paper to fit the bottom of a 9-inch tube pan. Butter the bottom of the pan; place waxed paper on the bottom, then butter the waxed paper. Do not grease the sides of the pan.

Place the egg whites and vanilla in a medium bowl. Using an electric mixer, beat until they are very stiff. Continue beating, and add the honey (agave) in a very slow, thin stream. Beat until the mixture is stiff and forms peaks.

Combine the lemon juice and rind and egg yolks in a medium bowl. Then fold one-fourth of the egg whites thoroughly into the yolks, using a wire whisk to stir, not beat, the eggs. Pour this mixture over the remaining egg whites and sprinkle the flour on top. Gently fold all the ingredients together, taking care to incorporate all the flour, yet not lose too much air from the egg whites.

Pour or spoon the batter into the prepared pan and bake in a preheated 350 deg F oven for 20 to 30 minutes. When the cake is golden brown and springy to the touch, and the sides begin to pull away from the pan, invert the pan on a cooling rack immediately. Let cool for 10 minutes, then loosen the sides of the cake with a knife and remove the pan. Remove the waxed paper and set cake on rack until cool.

NOTES: I've had this 3 times now, and it is fabulous, at least it is to me! We used the agave nectar, (no need to heat it as you would if using honey) reduced the temp by 25 degrees and baked it the full 30 minutes. If you try to invert it, be careful, ours slipped right out (thank goodness I was there to catch it). On the 2nd try, I added some lemon extract in it. Though my Mother didn't think so, it does freeze well.

I figured out the nutrional values:

FOR ENTIRE CAKE: approx. 1205 calories, 29 grams of fat, 210 carbs, 55 protein & 8 fiber.

PORTIONS: if you made 10 out of this recipe, it would be 120 cal, 3 fat, 21 carbs and 5 1/2 protein-approx. OR by the ounce, each ounce would be approx. 65 calories, 1.5 fat, 11 carbs and 3 protein. PLEASE NOTE: I had originally made a mistake on the carbs per ounce and it has now been updated to reflect the correct amount