I was suddenly made aware that I have a truckload of flour still in my possession after the last supermarket shopping spree. I can never stop myself from buying baking items that are on discount. Trouble is, I tend to go on these shopping sprees towards the end of my baking mood period (when the supplies are running low), and by the time I have purchased the goods, Iâ€™m out of the baking mood! Iâ€™ve probably chucked out more expired flour in all these years, than the savings Iâ€™ve made buying them on discount!
Anyway, thankfully, Iâ€™m back in my baking mood again, and just in time too. Iâ€™ve got like 5kgs worth of whole wheat flour to use up! The fastest way is to bake a cake, as that uses the most amount of flour at one go (not to mention butter and sugarâ€¦)
I chanced upon this lovely recipe for Honey Whole Wheat Pound Cake from Joy the Baker and decided to do just that, with some modification. Iâ€™m pretty glad to say that despite my initial fears, for whole wheat products can turn out to be so different from white flour, the cake is pretty darn good! I canâ€™t even tell that the cake has been made with whole wheat flour! It just has a more â€œloafyâ€ and nutty texture, which Iâ€™m sure you must have come across even with white flour. This is delicious cake that is HEALTHY, can you believe that????
- 2 1/4 cups whole wheat flour or whole wheat pastry flour (I used 2 cups wholewheat, and 1/4 cup white cake flour)
- 1 teaspoons baking powder
- 3/4 teaspoon salt
- 170gm butter
- 1 cup sugar
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 3 large eggs (separated)
- 1 cup buttermilk (I used 3/4 cup milk)
Instructions (all done by hand as I hate having to wash the electric mixer):-
1. Whisk the flour, baking powder and salt together in a small bowl and set aside.
2. In another bowl, whip butter, sugar and honey until light in colour and fluffy. Stir in the vanilla extract and egg yolks. Give it a few more good beats.
3. Add the dry ingredients from step 1 and the buttermilk into the butter sugar mixture, in parts. Mix lightly each time.
4. In a 3rd bowl, whip your egg whites until you see soft peaks. (Skip this step if you want a denser cake) Fold them into the mixture from step 3. Do not beat.
5. Transfer your batter to an oiled loaf tin and pop it into a preheated oven of 180 degrees celcius. I used a 11x22cm loaf tin and the batter was filled nearly to the brim. If you have a slightly bigger tin, use that.
6. Bake for approximately 1 hour. Be careful not to burn the top especially if youâ€™ve used a smaller loaf tin.
The cake has a loafy texture akin to banana bread. It isnâ€™t a rich and moist type of cake so donâ€™t be expecting that. If you want to turn it into a decadent type of cake, I suppose putting chocolate ganache or frosting would help loads. But for me, if I want a decadent and rich cake, Iâ€™ll make a decadent and rich cake. This cake suits me fine for days when you just want some cake, without feeling like youâ€™ve sinned a lot. Goes really well with a glass of cold milk too!