Whole-Wheat Sponge Cake with Fudge Filling

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      30 min

Appears in

By Geraldene Holt

Published 2011

  • About

A nicely flavoured sponge cake from my friend Doreen Chetwood, a life-long champion of baking with wholemeal flour.


  • 90 g / 3 oz light muscovado sugar
  • 1 tbs clear honey


Measure the sugar, honey, vanilla essence, egg yolks and hot water into a bowl. Whisk until light and foamy with an electric beater or food mixer. In a separate bowl, whisk the egg whites until stiff, then fold into the yolk mixture. Tip the flour into a sieve and shake a fine layer over the mixture. Fold in gently and repeat until only bran remains in the sieve. Fold in half the bran and retur