Whole grain sponge cake with fructose

Whole Wheat Sponge Cake with Fructose: A Fluffy and Healthy Delight

Discover the pleasure of savoring a healthy sponge cake made with high-quality ingredients that not only delight the taste buds but also provide nutritional benefits. This recipe, derived from Aurora's classic cherry sponge cake, transforms tradition by using whole wheat flour, fructose instead of sugar, organic eggs, and olive oil. Perfect for a quick dessert or an energizing breakfast, this sponge cake is sure to become a family favorite.

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Servings: 8

Ingredients:
- 5 organic eggs
- 7 tablespoons olive oil
- 3/4 cup fructose
- 1 ½ cups milk
- 400 g whole wheat flour
- 1 teaspoon baking powder
- 1 kg fruit (peaches are recommended, but you can experiment with apricots, apples, or even berries)

A Bit of History:
Sponge cake is a dessert with deep roots in culinary tradition, known for its fluffy texture and versatility. Originally from basic recipes, this dish has been adapted over time, incorporating various local and seasonal ingredients. Today, we reinvent it with healthy ingredients without compromising its authentic taste.

Step by Step – How to Prepare Whole Wheat Sponge Cake with Fructose:

1. Preparing the Ingredients:
Make sure all ingredients are at room temperature for a uniform texture. The organic eggs and olive oil will enhance the flavor and authenticity.

2. Bowl 1: Mixing Wet Ingredients:
In a large bowl, add the five egg yolks, fructose, olive oil, and milk. Using a whisk, mix well until the mixture is smooth. It is important to use quality olive oil, as it will influence the final taste of the sponge cake.

3. Adding the Flour:
Incorporate the whole wheat flour and baking powder. Caution! Whole wheat flour is heavier than white flour, so you may need to mix more than usual. If you feel the batter is too thick, don't hesitate to add a little milk. Conversely, if it's too soft, add a bit of flour.

4. Bowl 2: Beating the Egg Whites:
In another bowl, beat the egg whites with an electric mixer, adding a pinch of salt. Beat until you achieve a firm foam. The better the egg whites are beaten, the fluffier the sponge cake will be. This is a crucial step for the final texture!

5. Combining the Mixtures:
Gently fold the beaten egg whites into the yolk mixture using a spatula. Mix gently with up-and-down motions to preserve the air in the egg whites, essential for a fluffy cake.

6. Bowl 3: Preparing the Baking Pan:
Preheat the oven to 180°C. No need to grease the pan; simply place the fruit at the bottom. I opted for peaches, but feel free to experiment with apricots or other seasonal fruits! You can also add nuts or raisins to the batter for extra crunch and sweetness.

7. Baking:
Pour the batter over the fruit and place the pan in the preheated oven. Bake for about 30 minutes or until the sponge cake turns golden and a toothpick inserted in the center comes out clean. You'll know it's ready when the delicious aroma begins to fill the kitchen!

8. Cooling and Serving:
Let the sponge cake cool in the pan for 10 minutes, then transfer it to a cooling rack. It is delicious served warm, but also cold, alongside yogurt or a scoop of vanilla ice cream for a perfect temperature contrast.

Serving Suggestions:
For a special presentation, sprinkle a little powdered sugar or cinnamon on top. This sponge cake pairs wonderfully with green tea or a frothy cappuccino.

Variations and Experiments:
- Try adding a few drops of vanilla extract or grated lemon zest for extra flavor.
- For a gluten-free version, use almond flour or a gluten-free flour blend.

Nutritional Benefits:
Whole wheat flour provides essential fiber, contributing to digestive health, while fructose is a healthier alternative to refined sugar, having a lower glycemic index. This recipe is an excellent choice for those looking to reduce sugar in their diet without giving up desserts.

Frequently Asked Questions:
1. Can I use other types of oil?
Yes, sunflower oil or coconut oil are excellent alternatives if you prefer a different taste.

2. How can I keep the sponge cake fresh?
Cover the sponge cake with plastic wrap or store it in an airtight container at room temperature for up to 2-3 days.

3. What fruits can I use instead of peaches?
Any fruits that bake well are suitable for this recipe. Apples, pears, or cherries are excellent options.

Enjoy this whole wheat sponge cake with fructose and turn every bite into an unforgettable experience! In the end, don't forget to share this recipe with your loved ones, as food is better when enjoyed together!