Sponge Cake
This base uses the creaming method
Sweetener Swap
Scaled Ingredients
- 50 g egg, whole (4 whole eggs)
- 0.5 g sea salt
- 2.5 g butter (melted, or other liquid oil)
- 100 g sugar, granulated
- 63 g milk, whole
- 60 g wheat berries, soft
- 3 g baking powder
Portions
Scale by
Directions
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Preheat your oven to 325 F
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Mill the grains into fine flour.
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Grease a large baking pan with sides and set aside or use parchment paper to line the pan.
Creaming Method:
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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:
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Gradually add milk to the mixture above, mixing well.
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In a separate bowl, combine flour and baking powder with a whisk.
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Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
Bake:
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Pour the batter into a prepared cookie sheet or baking pan.
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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).
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