Sponge Cake
This base uses the creaming method
Sweetener Swap
Portions
Scale by
Ingredients
- 200 g egg, whole (4 whole eggs)
- 2 g sea salt
- 10 g butter (melted, or other liquid oil)
- 400 g sugar, granulated
- 250 g milk, whole
- 240 g wheat berries, soft
- 12 g baking powder
Directions
-
Preheat your oven to 325 F
-
Mill the grains into fine flour.
-
Grease a large baking pan with sides and set aside or use parchment paper to line the pan.
Creaming Method:
-
In a large mixing bowl, beat together eggs, vanilla, extract, salt, oil or melted butter, and sugar until the mixture is light and fluffy.
Incorporate Wet and Dry Ingredients:
-
Gradually add milk to the mixture above, mixing well.
-
In a separate bowl, combine flour and baking powder with a whisk.
-
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
Bake:
-
Pour the batter into a prepared cookie sheet or baking pan.
-
Bake in a preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean, or until the cake has reached 180 degrees F (if baking to temperature, which is recommended for best results).
Recipes From This Base
