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October 12, 2021 1 min read

The perfect way to try out our newest wheat - Mediterranean. It hasn't been grown or tasted for over 50 years! Pam, our neighbor at Abby Jane Bakeshop, has graciously shared her recipe with you all. Enjoy!

Weighing ingredients is the way to go - it's a good habit to get into and will provide more consistent results. Here is the scale we use.

Find a printable version of this recipe here.


120gBSMSonora '00' orMediterranean '00' or Purple Straw '00'

298g Sugar

425g Egg Whites

1/2tsp Salt

1tsp Vanilla Extract

1 1/2tsp Tartar


1. Combine half of the sugar and flour. Set aside.

2. Combine egg whites, salt and vanilla. Whip until frothy, add tartar, whip to stiff peaks.

3. Add remaining sugar, 1 spoonful at a time, until glossy.

4. Fold in dry ingredients a little at a time until no lumps remain.

5. Bake at 300F for 30min. Rotate for an additional 10min, or until edges appear golden and the center is cooked through.

6. Allow cake to cool UPSIDE DOWN at room temperature.


No need to oil or butter your pan - it can cause unwanted sponge shrinkage!

A bundt pan is great, but use what you already have in your kitchen!

Be sure to cool the cake upside down - this prevents the sponge from collapsing. Then simply run a knife around the edges of the pan once cooled to remove.