METHOD FOR PRODUCING "SOFYUSHKA" SPONGE CAKE Russian patent published in 2011 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: method envisages a process of egg melange beating up with sand sugar, adding superior quality wheat flour mixed with potato starch and an essence, kneading, forming and baking. One additionally adds an enriching agent (represented by dried haw berry wholemeal) to the mixture of superior quality wheat flour with potato starch prior to its addition to the beaten up mass. Dough is kneaded at the following ratio of components, g per 10 kg of sponge cake: superior quality wheat flour - 1827.8-2109.0, potato starch - 694.0, sand sugar - 3471.0, egg melange - 5785.0, dried haw berry wholemeal - 703.0-984.2, essence - 34.7.

EFFECT: product organoleptic and physicochemical properties are improved; the product is enriched with mineral substances and vitamins.

2 tbl, 4 ex