FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Sponge cake is made of a mixture of corn, rice and pumpkin flour, sugar sand, egg yolks and egg whites at the following ratio of initial components per 1000 g of the ready product, g: corn flour 128, rice flour 128, pumpkin flour 46.5, sugar sand 201.5, egg yolks 198, egg proteins 298.
EFFECT: invention allows to enhance nutritive value of the ready product, expand the range of gluten-free flour confectionary products with high organoleptic indices.
1 cl, 2 tbl
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