Ingredients diameter 22 cm:
6 whole eggs
180 g of sugar
180 g of wholemeal flour
Beat the eggs with the sugar for at least 15 minutes at high speed with the whisk until the mixture is firm and well whipped.
Sift the flour and add it to the dough a little at a time, mix with a hand whisk from bottom to top.
I recommend not to disassemble pour into the mold diameter 22 cm.
Bake in a preheated oven at 160 ° for 40 minutes, always do the toothpick test if it remains dry your sponge cake is ready.
Wait for it to cool before cutting it using a long knife being careful not to break it.
For the realization of the wholemeal sponge cake we used the Oven pan, 20 x 14 cm, extra high non-stick edge with zip
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