Vanilla flavored Whole Wheat Sponge cake (with Hot Milk and grated Pistachios)

Category: Baking
Preparation Time: 10 mins  
Cooking Time: 25-30 mins
Servings: 4-5 servings

Hot milk sponge cake made with whole wheat flour! This cake is super soft and perfect for kids as well as for grown ups along with tea. I haven't add any frosting here but added pistachios for an additional flavour. This is completely optional and we can even make without the nuts and it turns out great.

Whole Wheat Sponge cake

Since I am making for kids, I added little less sugar than the amount mentioned below. It turns out good every time:) 

I had made this many times with regular atta, white whole wheat flour and even whole wheat pastry flour and all works great. I have never tried with all purpose flour / maida but if you're using that, the quantity of the milk might need to be reduced a bit.

Whole Wheat Vanilla Sponge Cake with Pistachios

This cake is suitable for making layered cake with butter cream frosting or any other frosting.

Ingredients: 

Dry Ingredients:

• Whole Wheat Flour / Atta - 1 cup 
• Baking powder - 1 tsp
• Salt - a pinch

Wet Ingredients:

• Eggs - 3 nos (At Room temperature)
• Organic unrefined Sugar - 3/4 cup
• Vanilla extract - 1 tsp
• Milk - 3/4 cup (Can reduce 1-2 Tbsp according to the atta variety)

Other Ingredients: 

• Grated Pistachios - around 3-4 Tbsp / as needed

Method: 

• Pre-heat oven to 350 F for 10 mins and Grease the baking pan (8 inch cake pan will work) and keep it ready
• Heat the milk till it starts to boil and switch off
  
• In a sieve, add the wheat flour, Baking powder and salt. Sieve the dry ingredients into a wide plate/bowl
  
• In a mixing bowl, add the eggs and using beater / whisk beat in high speed for 3-4 mins till the eggs become creamy and pale in colour
  
• Sprinkle sugar over the beaten egg in intervals and continue to beat for another 2-3 mins till the sugar gets dissolved 
  
• Once the egg-sugar mixture becomes creamy, add in the vanilla extract and mix well
• Now add the dry ingredients into the egg-sugar mixture and mix gently until they gets combined well
  
• Add half of the grated pistachios into hot milk, mix well and add this into the cake batter and gently whisk to combine well
  
  
  
  
• Pour this into the prepared tray
  
• Sprinkle the remaining pistachio gratings over it
  
• Bake in the preheated oven for 25-35 mins or until its done (can be checked by using tooth pick method)
  

  

  Cake made without nuts

  
  

• Once its done, remove from the oven and allow to cool for 5 mins; then remove from the pan
  

  

  Cake made without nuts

  
  
• Slice and Serve warm!
  

  

  Cake made without nuts

  
  
• This can stay well in room temperature for 2 days