Cheese sponge cake GOST recipe with a technological map
Cheese sponge cake is quite simple to prepare, but it has a rather unique taste and texture. Unlike the more classic English muffin, this one remains tender and soft for quite a long time and does not dry out so quickly. This version is old Soviet Union GOST recipe.
To improve the taste, you can add additives such as raisins, crushed nuts, finely chopped dried apricots or dried dates, and other fruit additives to the cheesecake recipe .
So, the recipe Cheese sponge cake based on the yield of 10 kg of finished product:
- premium wheat flour (total solids or dry matter, see comments below – 85.50 %) – 2.886 kg;
- butter (84.00 %) – 1.546;
- sugar crystals (99.85 %) – 3.298;
- cheese with 18 % fat content (35.00 %) – 2.574;
- melange (27.00 %) – 1.646;
- sugar refined powder (99.85 %) – 0.102;
- sodium bicarbonate, baking soda (50.00 %) – 0.0052;
- ammonium carbonate (0.00 %) – 0.0099.
The humidity of this cake product according to GOST should be 20.00 ± 3.0%.
Preparing cheese sponge cake (technological map, process chart).
Mix softened butter and granulated sugar for 10-15 minutes, add cottage cheese and continue beating until smooth. Then add melange, baking soda, ammonium, mix thoroughly, pour in flour and knead the dough for 3-5 minutes.
The humidity of the finished dough is 30%.
Forming the sponge cake dough.
The dough is laid out in prepared molds and baked at a temperature of 160-185 ° C for 55-60 minutes. The finished cupcakes are sprinkled with refined powder.
Characteristics of the finished cheese product. Rectangular shape, convex surface, sprinkled with refined powder. The crumb is dense, yellow in color.
Cupcake recipe notes:
- more information in the total solids table or here;
- to improve the aroma in this product, use a flavoring (for example, vanilla);
- To obtain better and uniform final product structure and taste, the cheese must be thoroughly grated with sugar (or at least, mix in a planetary mixer at low speed until smooth).