FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Composition for sponge-cake preparation consists of prime grade bakery wheat flour, potato starch, sugar sand, chicken egg, oat flour ground to 0.5 cm particles and banana fried to golden crust and rosehips, dried and ground until powdery state, with the following ratio of initial components, g: prime grade bakery wheat flour - 17–18, potato starch - 2–3, white sugar - 28–29, chicken egg - 34–36, oatmeal - 8–9, milled into particles sized 0.5 cm and fried until golden banana crusts - 6–7, rosehips dried and ground until powdery condition - 1–2.
EFFECT: invention allows to enhance the ready product quality and stability, improve organoleptic indices, extend its storage life, increase the porosity of the structure and digestibility of the sponge cake, preserve the stable disperse system of the product during storage.
1 cl, 2 ex
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